An der Villa

1420

An emphasis on seasonal produce and a menu that goes straight to the point, such is the unchanged recipe of Alsatian chef Thomas Murer. The langoustine ravioli demonstrate this, with crisp vegetables and a light rouille sauce, while the sea bass ceviche, whose marinade delicately brings out the taste, is wonderfully combined with the spiciness of the radish, while the broad bean ice cream gives it an interesting texture. The terrace with a view of the park is a major draw when the weather is fine.