Top-notch ingredients are brought into play when chef Alexandru Simon and his team prepare classic French dishes with regional and Mediterranean touches. For example, the excellent quality of the chicken is showcased in a very special way in the Styrian chicken served with razor clams and green pepper: fried 10 times and then cooled again, it is particularly tender! The dishes are accompanied by an appealing selection of wines. The interior is tasteful, modern and elegant, with designer chairs and semi-circular upholstered bench seating, gorgeous parquet flooring and classic paintings. Insect lovers won't need to be told that the restaurant – like the exclusive hotel in which it is located (The Amauris) – is named after a species of butterfly.