The promised land of milk and honey has become a reality, thanks to Dallmayr. On the ground floor, gourmets will find everything their hearts desire, while on the first floor, Diethard Ubansky has cooked up two Michelin stars. His credo is concentration on the ingredients, their unadulterated flavour and creative, accurate preparation. He calls the concept "classical modern cuisine", paradigmatically perfected in his brown hare, which he combines with a classic Rouennaise sauce and serves with chestnuts, sunchokes and polenta bruschetta.

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