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Description: Furnished in wood and brown leather, with charming table lamps that shed their light through the glass frontage to show the outside world the cosy atmosphere within. Guests can watch chef Heiko Probst and his team cooking the modern Italian dishes: scampi carpaccio, homemade dragonhead ravioli and whole turbot in salt dough fresh from the oven, or sliced bison steak tagliata casserole - as well as seafood etagère with oysters and raw shellfish. The dessert menu and cheese board can only be surpassed by the matching selection of wines from the wine cellar which runs to 300 wines. The restaurant is accessible to disabled guests and smokers can use the heated terrace.