Quality is the watchword in the imposing BollAnts hotel complex, and the Jungborn certainly doesn't let the side down: it boasts an elegant interior with its wonderful sandstone barrel vaulted ceiling, and promises cordial service and excellent food prepared by Philipp Helzle. His cooking style is aptly described as "modern classic" – pleasingly pared-back cuisine that builds on French foundations and occasionally draws on international influences. Think Atlantic skate wing, couscous, carrot, pistachio and pineapple, or South African langoustine, sweet potato, broccoli and finger limes. The quality of the ingredients is outstanding. Staff will gladly recommend wines from the region to accompany the two set menus. Incidentally, the name "Jungborn" refers to BollAnts's original incarnation as Felke-Jungborn Kurhaus Dhonau and is a nod to the hotel's healthy-living ethos.