Murrhardther Hof, a culinary institution since 1920, has launched an inspired new concept. What sets it apart is that all diners are seated at a long solid-beechwood table – perfect for mingling, but with enough space for this not to be obligatory. From your seat, you can even catch a glimpse of the open kitchen, where Moritz Bilsing runs the show. Dishes are clearly and thoughtfully composed – pared down to the essentials, almost to the point of minimalism. A fine example, with harmonious flavours and delicate contrasts, is the rolled turbot fillet: moist and tender, served with a dollop of wonderfully salty fine-beaded caviar, as well as aromatic barley, sweet apricots and a mild, buttery curry sauce. The single set menu comes in four to six courses, which are punctuated by refined little extras. The experience is complemented by the expert and friendly service, with sommelier Nikolaus Reidt providing excellent wine recommendations. As an alternative to wine, there are interesting house-made alcohol-free pairings to go with the set menu.