A visit to the Gästehaus sounds like a voyage of exploration for the soul and the senses. To the great delight of his guests, chef Klaus Erfort scales new heights in the preparation of his dishes and his choice of ingredients, driven by his passion for neverending culinary inventiveness. Here, flavours can develop freely and then come together, in a masterly pas de deux with other flavours, for the grand finale with creations like the «œuf rôti au caviar impérial» or «turbot cuit dans une pâte au levain».