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In the middle of the magnificent Palmengarten a white building hosts the Restaurant Lafleur, which is designed in Bauhaus style and whose name pays homage to the Pomerol wine estate, Château Lafleur. Chef Andeas Krolik creates a contemporary cuisine, which combines regional products with Mediterranean influences. He excels in the preparation of fish dishes. His elegantly presented plates feature a dialogue of sweetness and acidity and an occasional use of more intensive spices and essences. A Breton mackerel meets a Dashi stock and aubergine cream, whilst a carabinero is accompanied by a vermouth froth, spicy carrots and lemon confit.
Unique in the world: Chef Andeas Krolik excels in the preparation of fish dishes.
