Classical cuisine executed at the highest level in a wonderful dining room next to the river Rhine.
Peter Knogl has elevated the play of texture and acidity to the next level.
The turbot dish was the high light of the day and cannot possibly improved. This is as good as it gets.
The wine from Anne-Claire Schott was very interesting. A 29 year winemaker creating a Cuve out of 6 grapes from Switzerland, some of them I have never heard of.
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