A porthole window in the entrance area provides a peek into the kitchen, setting the stage for an evening of gastronomic pleasure from the moment you arrive. Once seated at your impeccably laid table, you can appreciate the elegant setting and attentive and professional service overseen by your host and sommelier, Laura Simon. With her refreshingly straightforward manner enhancing the welcoming ambiance, chef-patron Elmar Simon creates contemporary dishes rooted in classic cuisine. There are two set menus: one with meat and one vegetarian. The courses from both can also be ordered à la carte. The superior quality of ingredients and the chef's knack for creating harmonious combinations of elements and flavours are showcased in dishes such as the outstanding, firm-fleshed Breton turbot, accompanied by broad beans, horseradish and an intensely flavoursome beurre blanc sauce.