In the chic little fine dining restaurant of Schwitzer's Hotel am Park, the open kitchen means you can watch chef-patron Cédric Schwitzer and team at work. Using excellent ingredients, they craft the four- or six-course set menu, giving classic recipes a modern twist. The end result is dishes that are sophisticated, without being convoluted or overbaked. The elegant and beautifully balanced Bresse guinea fowl breast, for example, leaves a lasting impression – wonderfully succulent with bold roasted notes, it is paired with a deliciously tart kohlrabi "rose" and an exquisite, perfectly seasoned velouté with glorious depth of flavour. The set menu comes in both a vegetarian and an omnivore version. You could also consider dining at the chef's table. Led by the charming Stephanie Schwitzer, the service is cordial and professional; from time to time Cédric Schwitzer serves a dish himself and explains the idea behind it. The location right by the Kurpark makes this an inviting place to stay.