Clostermanns Le Gourmet

Le Gourmet is accessed via the beautiful courtyard of a listed four-sided courtyard, which has been extended to encompass a hotel. Tables are laid out on the splendid terrace or you can dine inside, in a somewhat more private setting. On the way into the tastefully modern and elegant little restaurant, you will pass the glass-paned kitchen. Under the direction of Thomas Gilles, the kitchen devises a modern set menu built on classic foundations; there is also a vegetarian version. You can choose the different elements of your menu from the flavoursome dishes prepared with select ingredients. Or you might wish to plump for the Chef's Choice surprise menu. Unfailingly pleasant service from the friendly and attentive team. Tip: Consider staying overnight in one of the comfortable guestrooms of Clostermanns Hof.

What stands out

• Two parallel menus, one fully vegetarian, with the option to add courses rather than forcing a fixed length.
• A contrast-driven style that moves between frank, classical technique and sharper, modern seasoning.
• Hotel setting with terrace dining, plus a glass-fronted kitchen on the way into the dining room.

Ingredients and dish anchors

• Hamachi: paired with wild cauliflower, grapefruit and almonds, a clean, high-acid opener.
• Artichoke and fennel: often handled with fruit-acid accents (nectarine, gherkin) and cold-pressed oils.
• Veal, tête de veau, tarragon: used in a filled carpaccio profile, classical offal technique in a modern plate.
• Skate wing (BBQ), Amalfi lemon, pointed cabbage: fish cooked over fire, finished with citrus and toasted notes.
• Entrecôte, wild broccoli, grain, ground-ivy, cherry: a main-course structure that balances meat with bitter herbs and fruit.
• Strawberry, lovage, peanut, lupin miso: dessert structure that leans on herbaceous aromatics and fermentation-driven savouriness.

Clostermanns Le Gourmet offers two core tasting formats that can be extended by adding extra courses.

• "Harmony" menu: 4 courses (incl. amuse, pre-dessert and petits fours) €129, each additional course €20.
• "Think Green" menu (vegetarian): 4 courses (incl. amuse, pre-dessert and petits fours) €109, each additional course €20.

Representative dishes currently listed include hamachi with wild cauliflower and grapefruit, BBQ skate wing with Amalfi lemon and pointed cabbage, filled veal carpaccio with tête de veau and tarragon, and a cheese trolley-style finish.