The spa hotel that houses this fine dining restaurant was originally a manor house that dates back to 1880 and has been in the Deimann family since 1917. The single set menu is bursting with bold flavours and demonstrates meticulous craftsmanship. Head chef Felix Weber champions a modern style of cooking and insists on the finest ingredients. The succulent turbot is grilled and then baked in the oven until slightly translucent – with its fine seasoning and wonderfully firm bite, it works beautifully with the delicate, nutty cashew cream, aromatic black salsify puree, cauliflower salad and confit kombu seaweed. Razor-thin slices of Buddha's hand and a thick, intensely flavoursome beurre blanc provide the finishing touches. Service comes courtesy of friendly and professional waitstaff. Sommelier Christian Pufahl has some interesting wine recommendations but also introduces fantastic non-alcoholic pairings with beverages he prepares himself. In the chic, upscale interior, the open kitchen is the centrepiece – being close to the action, diners can gain many a fascinating insight.