If dining out on the terrace isn't an option, go for one of the tables next to the huge front windows – then you can take in the view of the lake, Heidsee, and the mountains as you savour Dominique Schrotter's ambitious modern take on classic cuisine. For example, king mackerel served as a "tartare tower" and a marinated slice, accompanied by chilled pumpkin balls and a pear gel, which provide a wonderful contrast, and a harmonious, almost clear Périgord truffle dashi. There is also a vegetarian set menu. From a family of restaurateurs, the chef spent some years teaching and travelling, during which time he visited Bangkok and other places. This resulted in a real soft spot for East Asian cuisine, hence the regular "Sushi Festivals". The dedicated and very friendly front-of-house team are also able to provide astute wine recommendations.