In their chic, modern and elegant fine dining restaurant, seasoned chef duo Alexander Herrmann and Tobias Bätz deliver regionally inspired cuisine with a distinctive touch. For their set menu (vegetarian version available), they use the finest ingredients Franconia has to offer to create imaginative dishes, some of which are very intricate. For example, "Zander mit Haxe" (pike-perch with knuckle of pork) features a perfectly cooked, translucent pike-perch fillet, which is paired with Bamberg Savoy cabbage and kale, as well as a pork knuckle broth with a pleasing heat provided by pimientos and sriracha. The result is a dish brimming with bold flavours. A crispy brioche chip with brown butter notes and black lemon powder, as well as garlic cream, add further aromatic accents. Accompanied by Franconian wines. Service of the set menu starts at 6pm. Always on hand, the service team is exceedingly friendly and competent, and the chefs also frequently present their dishes in person. The small cards with information about the ingredients, prepared and preserved in Future Lab ANIMA, are a nice touch. For overnight stays, the Herrmann family's long-established Posthotel has inviting rooms with tasteful decor.