Gastronomy

The modern cooking style of Sven Elverfeld captivates with its sophisticated and impressive combinations of simplicity and refinement. The focus of his cooking lies in the essential and the harmony of the individual flavours. Sven Elverfeld especially values top-quality regional and European produce, which he sources from select producers. The ambience of the gourmet restaurant is underlined by the almost puristic design, which has been created by the renowned French interior designer Andrée Putman: Blue and white stained oak exudes a warm aura whilst the art deco armchairs made of the finest materials in silver, anthracite and auburn create accentuated splashes of colour.

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"5 – Cinco by Paco Pérez" is the first project by star Catalan chef Paco Pérez outside of Spain. "Cinco", Spanish for five, stimulates all five senses – from the eyes to the tongue. The restaurant of the same name, which features a tasting menu of up to 30 courses, can be found in the newly opened hotel. Das Stue in the former Danish Embassy. While the presence of Pérez' roots cannot be denied in the fine dining restaurant, he also inspires the emotions with avant garde taste experiences. And it is not just the menu that is based on the rich and outstanding ingredients from his homeland; his partnership with Spanish star designer Patricia Urquiola with regards the interior décor also plays its part.

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Le Bernardin – New York's internationally celebrated seafood restaurant with three Michelin stars – was founded in Paris in 1972. Inspired by the great success that the restaurant enjoyed from the American public, siblings Maguy and Gilbert Le Coze established a second Le Bernardin in the heart of Manhattan in 1986. The restaurant enjoys global renown for its excellent cuisine and its subtle elegance. These days it is Eric Ripert, one of the best-known international chefs for seafood specialities, who carries on this tradition with his French savoir-faire, and in doing so creates some quite exquisite dishes.

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Christian Bind has been running the Bind restaurant in Sønderhav together with his wife since 2008. The very quiet and poised head chef receives his guests in a stylishly restored villa dating back to 1905, which can accommodate around 40 diners at any one sitting. A new menu is served each week, predominantly comprising regional produce which is transformed into a true taste experience in line with haute cuisine principles. The restaurant on the Flensburg Fjord looks directly across to Germany.

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As flexible as a yacht, as relaxing as a resort: Up to 516 guests can enjoy great freedom on board the EUROPA 2. They stay in exclusively outward-facing suites, ranging in size from 28 to 99 m², with a private veranda and ocean views. The eight restaurants (no reservation required) await with culinary discoveries for stylish enjoyment. Experience five-star informal luxury.

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In Döllerer's gourmet restaurant in Golling near Salzburg, Andreas Döllerer turns cooking into an art form with his multi-award-winning "Cuisine Alpine". With high quality specialities from the Salzburg region, the ambassador for the Austrian gourmet region turns local dishes into modern classics. Andreas Döllerer has been a creative star amongst Austrian chefs since 2004. In 2007 he won Up-and-Coming Chef of the Year, in 2008 the "Trophée Gourmet" for creative cuisine, and in 2010 he was crowned "2010 Chef of the Year" by Gault Millau. Döllerer's gourmet restaurant is currently rated with 18 Gault Millau points and, as such, stands as one of the ten best restaurants in the country.

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