Ente

This is the epitome of classic fine dining! The luxurious Nassauer Hof grand hotel dating from 1813 provides the stylish setting for the elegant Ente. Diners sit at exquisitely set tables laid out over two levels – a curved staircase with wrought-iron bannisters leads up to the gallery – to savour Michael Kammermeier's modern take on classic cuisine. The dishes are well thought out and meticulously crafted using the finest ingredients and organised into two set menus: Küchenrunde and Querbeet. A duck set menu (for two) comprising three courses can be ordered in advance. The service certainly lives up to the high standards set by the kitchen team: led by Jimmy Ledemazel, the waitstaff are attentive, personable and well trained. You might like to head to the terrace laid out to the front of the building.

• A travel concept that starts with one bird: flavours move around the world, with duck as the anchor and recurring symbol.
• Grand-hotel formality with contemporary cooking: an old-world setting paired with modern, high-contrast plates.
• A menu that balances comfort and surprise: crisp duck and classic technique sit next to unexpected combinations like corn crème brûlée with scallops and coconut.

Ingredient stars

• Duck: a recurring signature, both as a centrepiece and as a reference point for global flavour ideas.
• Scottish scallops: used for a signature plate with corn crème brûlée, asparagus and coconut jelly.
• Seasonal regional produce: vegetables and aromatics chosen for season and clarity, supporting a classic-modern style.

Format

• Fine-dining restaurant inside the Nassauer Hof grand hotel, with set menus and à la carte options depending on the evening.

Style

• Classic French technique with modern, travel-led flavour combinations, anchored by seasonal regional produce.
• Duck is a recurring motif, alongside seafood courses such as scallops.

Signature notes

• Example dishes include Scottish scallops with corn crème brûlée, green asparagus and coconut jelly, plus a crisp duck course.