In a boutique hotel converted from a 500-year-old residence, this restaurant in Luxiang Ancient Village commands both lake and mountain views. It serves a grand chancellor feast that takes its cue from the season – wild greens in spring, lotus in summer, crab in autumn. Dongshan sliced lamb is sparingly seasoned to let its natural flavour shine. Duo Taihu shrimps are shelled and sautéed, or fried with the shells on for different textures. Reservation mandatory.