Surrounded by glorious woodland and meadows, this magnificent estate traces its origins to a knight's manor, its 1901 castle completing a picture-perfect scene. At the helm in the kitchen is Alexander Mayer, who, along with his team, presents modern French cuisine incorporating regional produce and international accents. They serve a single set menu comprising four to six courses. One highlight comes right at the start, in the form of the amuse-bouche of exceptionally delicious calf's head accompanied by various quenelles, ranging from fresh and delicately tangy to salty, buttery and nutty. The classical basis of the dishes is reflected in the sauces in particular – the rich beurre rouge accompanying the gently cooked cod is a case in point. Service and expert wine recommendations are provided by an attentive and highly capable team. The restaurant occupies the elaborately designed ground-floor rooms of the castle, which include a stylish, airy, high-ceilinged hall, with murals lending the space an artistic edge. Lovely rooms and suites at Hotel Hohenhaus for overnight stays.