Executive Chef Martin Sieberer has been overseeing the kitchens of this restaurant in the luxurious Trofana Royal holiday hotel since 1996, and it's fair to say he/it's become something of an institution. His two sons, Thomas and Michael, now support him as chefs, and together they use carefully selected ingredients to turn out contemporary dishes based on classic recipes. "Sea bass from Concarneau, potatoes, onions, pepper" or "French pigeon from head to toe, peppers, sweet potatoes" are excellent examples. You can choose between a surprise menu – comprising four, six or eight courses – and a six-, eight- or ten-course set menu, dubbed the "Royalmenü". The stylish and distinguished atmosphere smacks of Alpine sophistication. The service is unparalleled, with a well-coordinated and professional team cordially and attentively catering to diners' every desire. Wine lovers are in for a treat, as the cellar houses a remarkable selection of carefully selected high-calibre wines.