Mangolds 精品酒店 & 早餐大师工作坊

Max Matreux has been at the helm of this sleekly designed restaurant in a side wing of a factory since 2001. He champions a responsible approach, as is apparent in his classic cuisine, which features seasonal and regional ingredients. In addition to the three- to five-course set menu, there is an appealing à la carte selection. Friendly and professional service adds to the pleasant atmosphere.

In keeping with the rest of Laudensacks Parkhotel & Retreat, the fine dining restaurant is a vision of tasteful elegance. The kitchen here has retained its Michelin star since 1994. For many years now, this has been the domain of Frederik Desch, whose cooking style successfully blends classic culinary tradition and modern innovation. He makes good use of first-rate produce such as Rhön salmon trout or local venison, showcasing his ability to bring their individual flavours to the fore. The wine list features Franconian, regional and international labels. In summer, you can enjoy the fine food