Chef Andreas Krolik is synonymous with extraordinary dedication and continuous development. His style is modern, yet rooted in classic culinary tradition. For example, in the grilled original Japanese Wagyu beef with panko crust, shiso jus, oven-roasted leeks, confit Wetterau potato, Tardivo di Treviso and mushroom ragout, he combines excellent ingredients to create an intense and perfectly balanced flavour profile. Two menus are available: "Grands Produits", which comprises classic dishes made with top-quality meat, and "Ethical Vegan Cuisine", a testament to the chef's passion for plant-based cuisine. The service comes courtesy of a self-assured, very friendly and exceptionally well-trained front-of-house team led by restaurant manager Boris HÄbel and sommelier Alexandra Himmel. Premium-quality wine pairings. The glass annexe of the Gesellschaftshaus Palmengarten makes for a stylish modern setting.