This legendary fine dining establishment has an exemplary pair of hosts in husband-and-wife team Magdalena and Clemens Rambichler. In the kitchen, the chef cultivates the house specialities, such as "Kleine Torte" of beef tenderloin tartare with N25 caviar, but also showcases his own style. Top-notch ingredients are precisely prepared, down to the last detail, without the importance of flavour ever being lost from sight. This starts with the amuse-bouches (a veritable explosion of flavours!), followed, for example, by the excellent firm-fleshed, charcoal-grilled turbot from the Vendeé – which has a wonderful smoky aroma – harmoniously combined with terrific fresh black morels, fine white asparagus and a very elegant PX sherry note in the classic beurre noisette. The set menu features two intriguing wine pairings. You can also dine à la carte. Magdalena Rambichler is always on hand, cordial and extremely competent as she heads up the service team. The decor is stylish, elegant and discreetly modern. The inviting individually designed guestrooms are equally fabulous.