This legendary fine dining establishment is run by exemplary husband-and-wife team Magdalena and Clemens Rambichler. The chef's set menu meets the highest standards, course by course, starting with the first amuse-bouche. The Breton lobster is served in perfectly cooked bite-sized pieces with celery, green apple and a rich, delicately foamed sauce, and is given striking Asian accents by lemongrass, ginger, grilled lime and shellfish oil. Only the very finest ingredients are used, and in notably generous measure. Each dish remains memorable for its poised elegance, intricate depth and clarity of flavour. The classic "Kleine Torte" of beef tenderloin tartare is always available as an upgrade option. Two interesting wine pairings are available with the set menu. À la carte dining is possible, too. Always on hand, Magdalena Rambichler is cordial and extremely competent as she heads up the front-of-house team, and head sommelier Marco Franzelin is one of the leading names in his field. The stylish and elegant decor has a restrained modern feel. The inviting, individually designed guestrooms are equally fabulous.