Gut Lärchenhof

When Peter Hesseler started out here in 1997, he would never have dreamed that this place would one day make a name for itself as a MICHELIN-starred restaurant. Since 2017, Torben Schuster has been at the helm in the kitchen of this gorgeous estate on the prestigious golf course. His cooking is modern, bold and creative, but never loses sight of its classical foundations. A striking example of the balance of elegance and depth is the incredibly flavoursome dry-aged Barbarie duck, accompanied by yellow and red beetroot cooked in a salt crust and covered with radish jelly, with peanuts for crunch. The duck jus, lifted by Thai chilli and ginger, and the foamy tom kha gai jus deserve a special mention. There is also a somewhat simpler bistro-style set menu available. Host Peter Hesseler and his friendly and proficient team provide excellent service, including savvy wine recommendations. Top tip: Head out to the lovely terrace, which is sure to give you that holiday feeling!