Elegant space for upscale contemporary cuisine with Mediterranean influences, plus a vegan menu. Chef Andreas Krolik epitomizes extraordinary dedication and ongoing evolution. His culinary style is contemporary yet deeply rooted in classical tradition. Take, for instance, his creation of grilled original Japanese Wagyu beef with a panko crust, shiso jus, oven-roasted leeks, confit Wetterau potato, Tardivo di Treviso, and mushroom ragout—a harmonious fusion of exceptional ingredients resulting in an intense and impeccably balanced flavor profile.
The restaurant offers two menus: “Grands Produits,” featuring classic dishes crafted with premium-quality meats, and “Ethical Vegan Cuisine,” a testament to the chef’s commitment to plant-based gastronomy. Service is orchestrated by a confident, amiable, and impeccably trained front-of-house team, led by restaurant manager Boris Häbel and sommelier Alexandra Himmel. Expect premium-quality wine pairings to accompany your meal.
Nestled within the glass annex of the Gesellschaftshaus Palmengarten, the setting exudes modern elegance, providing a stylish backdrop for an exceptional dining experience.
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