Food and drink
Chef Benjamin Stoeckel uses the highest quality produce to prepare French standards such as frog’s legs, quail leg and duck breast with a daring flourish. Other recommended dishes include the oysters from Ile de Re and grilled salmon on a potato-ramp ragout. The creme brûlée is delicious also, and there is a fine selection of French wines.
The snug restaurant has a romantic atmosphere embellished by simple wooden tables, French chanson and a live pianist - it avoids being tacky but can often be over-filled with business clientele.
Very professional. The chef often makes a personal appearance at tables.
In the Kreuzburg district.
Three, four and five-course dinners are all under between 35-60 euros.
- Business travellers