The Kavaliersbau (squire's lodge) of Hohenheim Castle, in a quiet location outside the city, is a haven for the discerning foodie. This is thanks in no small part to Stefan Gschwendtner, who puts his own stamp on bold, precisely crafted, very intelligently structured dishes. In the process, he elevates the ingredients to stardom, allowing their intrinsic flavours to take centre stage. Take, for example, the char from Birnbaum fish farm, which is wonderfully tender, almost raw, subtly tempered and lightly salted. The set menu comprises seven courses. On Mondays, Thursdays and Sundays, a shorter version with five courses can be ordered in advance. First-rate service comes courtesy of a friendly and highly adept front-of-house team armed with astute wine recommendations. Non-alcoholic pairings are also available to accompany the set menu. In summer, this elegant restaurant expands onto the delightful terrace.