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Picturesquely located in a gorgeous landscape of forest and meadows, this wonderful stately home and castle (dating back to 1901) was originally a manor. In this compact restaurant, executive chef and maître d' Peter Niemann and the kitchen team led by head chef Luca Allevato home in on excellent ingredients from the nearby surroundings, including game they hunt themselves. They successfully incorporate the flavours of Brittany and Scandinavia into their fish and seafood specialities. The restaurant's seven- or nine-course tasting menu is an elaborate and detailed affair, from the numerous aperitifs before the meal to dishes such as venison, parsnip and currant. The highly attentive and competent front-of-house team will also be able to help when it comes to expert wine recommendations. Overnight accommodation available at Hotel Schloss Hohenhaus.