In the chic fine dining restaurant of the luxurious Widder boutique hotel, chef Stefan Heilemann and his team skilfully bridge the gap between classic and modern cuisine, drawing on international influences. Thoughtful preparation and precise technique go into the elegant dishes. The set menu starts as it means to go on: a veritable explosion of flavours in the form of amuse-bouches such as fluffy bao bun filled with pulled goulash or tender, delicately sweet Algarve prawns served with a refined cauliflower foam and crispy herbs. The culinary delights continue in the form of a superb langoustine, perfectly cooked to a translucent finish and paired with tom yam, peanut and kaffir lime – a dish in which the chef showcases his knack for combining sweet, sour and spicy notes. Home-grown produce is also used. The two set menus, one of which is vegetarian, each comprise four to six courses. You can also choose from the chef's classics on the "Supplements" menu. The highly adept waitstaff impress with their pleasingly relaxed approach. Tip: Book the Chef's Table! Widder Bar is one floor below.