The spa hotel that houses this fine dining restaurant was originally a manor house that dates back to 1880 and has been in the Deimann family since 1917. The single set menu is bursting with bold flavours and showcases excellent ingredients. Chef Felix Weber is the talent behind it all. The classic beef Wellington is a genuine triumph – with its wonderfully buttery, crisp, golden-brown puff pastry crust, it is aesthetically pleasing – but more impressive still is the masterfully executed preparation of the tender beef fillet and mushroom duxelles, alongside an intense, velvety and aromatic braised beef rib jus. Served alongside is a fantastic combination of creamed salsify and truffle. The polished, friendly and attentive service – complete with harmonious wine recommendations – rounds off the experience perfectly. In the chic, upscale interior, the open kitchen is the centrepiece – being close to the action, diners can gain all manner of fascinating insights.