In the chic fine dining restaurant of the luxurious Widder boutique hotel, chef Stefan Heilemann and his team skilfully bridge the gap between classic and modern cuisine, drawing on international influences. In their dishes, thoughtful preparation and precise technique meet elegance and well-balanced flavours. The chef's penchant for acidity shines through, for example, in his sherry vinegar escabeche sauce, which accompanies the perfectly cooked, slightly translucent red mullet fillet. Or take his rhubarb concoction, in which the tartness perfectly counters the sweetness of nut butter ice cream, the refreshing tang of yoghurt and the nuttiness of macadamia. Home-grown produce is also used. There are two tasting menus, one of which is vegetarian, each comprising four to six courses. You can also choose from the chef's classics on the "Supplements" menu. The highly adept waitstaff impress with their pleasingly relaxed approach. Tip: Book the Chef's Table! Widder Bar is one floor below.