Patrick Mahler and his team offer a unique culinary experience in the form of an exciting six- or nine-course set menu. Replete with intricate details, it blends classic, Japanese and Scandinavian elements. Amuse-bouches, such as shiitake dashi with a lovely hint of ginger, provide the perfect prelude. Hard to be beaten in terms of intensity and complexity of flavour is the combination of Miéral pigeon and truffle, accompanied by the wonderful depth of pigeon jus, as well as Albufera sauce and white cabbage foam. The signature dish of duck liver ice cream with beetroot and beef tartare also deserves a special mention. The quality of the ingredients is second to none. With over 35 000 bottles and complete vertical collections, the wine cellar is a treasure trove for wine connoisseurs. The service is top-notch: perfectly coordinated and unflappable, and the chefs talk you through their dishes personally. The restaurant itself is upscale and chic, housed in an elegant and spacious glass cube overlooking the lake – by night, the moonlight lends the space a uniquely atmospheric charm. In summer, the terrace is simply idyllic!