AUGUST

A place that lives, sleeps and breathes art! Not only is there the special cachet of the listed Haag Villa (1877), there is also Christian Grünwald's cooking, the likes of which you would be hard pressed to find anywhere else. More than 35 years on, his creativity and distinct signature, delivered through a nature-inspired set menu featuring superlative ingredients, remain compelling. The names of his dishes mirror their inventive character – as seen in "Im Blätterwald" ("In the Leafy Forest"): venison loin sourced from the villa's own hunter in the Altmühltal, pan-fried in rosemary butter and briefly charcoal-grilled, is accompanied by a sour-cherry-infused jus, toasted beechnuts, intense beetroot, lightly glazed porcini slices and crisp, caramelised parsley root. Various amuse-bouches served beforehand are first class. Dinner is served on illuminated "display window" tables in exceptionally stylish rooms. The atmosphere is pleasingly relaxed, warm and personal – Christian Grünwald himself is also on hand to shed light on his creations. Practical for motorists: Parking spaces are available on the grounds.