大酒店尼德厄斯特里希霍夫

The third generation to run this family business, Martin and Stefan Görg are fully committed to upholding their grandparents' and parents' legacy. The brothers share the helm in the kitchen, taking turns at the stove. Their seasonal dishes are traditional with modern influences and served as a set menu (vegetarian or conventional) or à la carte. Tempting examples include "char, beetroot, pears, buttermilk" or "venison Stroganoff, mushrooms, grapes, shallots". And for dessert, perhaps a "Kaiserschmarren parfait" with plum compote? The inviting contemporary space is defined by clean shapes and w