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Book a room. We not only fulfil your wishes — we go beyond them A warm welcome to Schloss Berg: a place that is all about pleasure, wellness and luxury.

Hotel Brochure Schloss Berg. Romans, relaxation, Renaissance Have the stars always held a magical attraction for you? My favourite of the lot had to be an petit Amalfi lemon tart and an espuma of grapefruit and pomelo.

Throughout the entire meal, there was not a single instance of boredom despite the almost endless stream of courses. Portions were generous but because the pacing of the meal itself, there was not a single point where we felt overwhelmed with the amount of food.

Wine pairings were interesting with the German only wines chosen showing great breadth of the product of this country.

Christian Bau is a true genius in every sense of the word. Not only is the cooking technically sound, but the thought and creativity put into each dish is astounding.

Despite ideas and techniques firmly enrooted in classical French cooking, you have a sense that you are taking a journey of discovery around the world stopping in Asia, the Middle East and Europe.

There was great variety of flavours and ideas in his cooking over the two days. At times, some of the dishes may be complex such as the sweetbread and lobster.

Nevertheless, Bau is not afraid of stripping a dish down to the bare minimum, presenting simple, uncomplicated plates of food e. Chef Bau deserves every one of the three stars that he holds.

If you want a taste of heaven, all you need is to take a short flight to Luxembourg and sample of his cooking. Pros: Inventive, intriguing, engaging food.

Top quality produce. Exemplary service. An utterly delicious dish with flavours that lingered on the palate. Next mackerel.

Lightly scorched mackerel fillet and belly served with thin slices of lightly curried potato, smoked bone marrow, quinoa cream, thinly sliced pickled limequat and a green daikon oil.

Top-quality mackerel whose oily richness was intensified by the wonderful smoked bone marrow and balanced perfectly by the bitters of the pickled limequat.

A fantastically elegant dish with a perfect balance of richness, bitterness and acidity. Lovely warm and herby finish from the daikon oil and the quinoa cream added a nice touch of luxury.

Great use of radishes, they delivered texture, freshness and flavour. A sublime and beautifully presented dish with clean flavours, terrific bitters and a lovely touch of comfort from the flavoursome algae crumble.

Finally the so-called Japanese vegetable and rock garden. Lightly charred tuna served with avocado pearls and a refreshing basil and coriander ice cream.

The 'garden' was made up of a selection of pickled vegetables such as radish and carrot, delivering sweetness and sharpness, and a smooth miso and passion fruit ganache, shaped into 'rocks', the passion fruit adding a nice hint of tanginess.

Wonderful combination of fresh flavours with beautiful acidity. A fantastic soup with electrifying fresh and pure flavours.

These elegant Japanese Raw Bar dishes were absolutely exquisite, every one of them. Before the first course of the tasting menu we were served one final amuse bouche: Foie gras mousse, Perigord truffle, red port essence, Parmesan foam.

A fabulous, silky foie gras mousse with an amazingly light consistency. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

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Activities in the area. Mit einzigartigen Gerichten aus exklusiven Produkten allerhöchster Qualität, im Respekt vor den Jahreszeiten und der Natur — klassisch grundiert, fernöstlich inspiriert und spektakulär serviert.

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