The restaurant of the Bayerischer Hof hotel is as remarkable as ever. With its predominance of chic grey tones, it is reminiscent of an artist's studio, and the decor is highly tasteful down to the last detail. A charming front-of-house team operates in Axel Vervoordt's discreetly luxurious interior: young, upbeat and anything but stuffy, they really pull out all the stops and are always on hand! The cuisine is conjured up by head chef Anton Gschwendtner and his team. A modern blend of Asian influences, it draws on Mediterranean and regional ingredients of outstanding quality. Notable examples include the exquisite Japanese hamachi with its extremely thin miso-ponzu coating or the succulent, tender saddle of venison from Gutshof Polting, roasted to the perfect shade of pink and served with aromatic chanterelles and a buttery celeriac puree, a bold chervil beurre blanc and a glorious venison jus made with Chartreuse. The wine list is wonderful and extensive – the wines served by the glass complement the set menus beautifully.