es:senz

From the get-go, the stage is set in grand style: Following a spectacular overture in the form of various aperitifs, an artisanal bread selection and amuse-bouches, Edip Sigl reveals why it is worth making the trip to dine at this restaurant in Das Achental hotel. He presents two incredible set menus: "Chiemgau pur" (devoted to the region) and "Chiemgau goes around the world" (a combination of local and international ingredients). Both feature modern creations that are complex but not overdone, highly refined and consistently elegant – think langoustine, artichoke, kumquat, pea, bisque, or the Sigl classic of saffron ice cream with fermented rosehip and pumpkin seed oil. In dishes such as the Miéral squab on the bone, the chef also proves he can deliver robust flavours. Diners are free to opt for six or eight courses, with the added bonus that sauces are left at the table to allow for second helpings. Expert service adds the finishing touch: approachable and courteous, pleasingly laid back and full of Bavarian charm, making the guest the true focus. Tip: Nab a table by the floor-to-ceiling windows of the elegant dining space and enjoy the view of the garden.