The name Peter Knogl is synonymous with French haute cuisine, which he produces here in the flagship restaurant of the over-300-year-old Grand Hotel Les Trois Rois. His cooking takes the form of extremely harmonious, mature and skilfully pared-back creations that showcase his very own signature style. Well-defined flavours, subtle contrasts, impeccable technique and uncompromising ingredient quality are all on display in the perfectly cooked red mullet fillet, for example, which is served with crisp, crunchy scales, an intense black garlic cream, and finely diced dehydrated tomato in a fresh, tangy vinaigrette, with a full-bodied saffron sauce. You can choose between a tasting menu and an à la carte selection. The excellent food finds its perfect match in the stylish interior done out with fine antiques, sparkling chandeliers and elegant fabrics, as well as the superbly organised and professional service team headed up by maître d' Giuseppe Giliberti and renowned sommelier Christoph Kokemoor! In good weather, enjoy an aperitif or digestif on the gorgeous terrace overlooking the Rhine.