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Restaurant

The first floor celebrates top-class culinary practice without giving a formal impression. It serves modern, light European food based on French haute cuisine. Accompanied by a polished service, your time at the gourmet restaurant will be both pampered and stimulating.

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Chef de Cuisine

Matthias Diether describes his cookery as modern, light, European food based on French haute cuisine. The focus is on authentic, fresh, high-quality products whose characteristics are drawn out through their preparation and seasoning.

 

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Sommelier

A step closer to a wine-lover’s paradise…

At the first floor, fine foods and wine complement one another brilliantly. And so it comes as no surprise that the huge range of wines makes wine-lovers' hearts skip a beat. The over 1,500-item wine list which won Gunnar Tietz the Gault Millau title of “Sommelier of the Year 2011” includes not only select classics but also the odd insider tip or two.

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