In the restaurant of the tasteful boutique hotel LA MAISON, chef Sebastian Sandor and his team have forged a distinctive identity rooted in modern French cuisine infused with pronounced Japanese influences. Their seven-course menu, complemented by a succession of amuse-bouches, reflects meticulous craftsmanship through its interplay of numerous components, aromas and contrasts. One standout dish is the lightly smoked ikejime salmon trout, which is of exceptional quality, accompanied by swede prepared three ways – pickled, lacto-fermented, and grilled – and a superb beeswax and vanilla beurre blanc with a finely calibrated hint of kumquat. The service is professional and attentive yet pleasingly unobtrusive – wine recommendations come courtesy of sommelier Robert Jankowski. The chef also makes occasional appearances at the table to introduce a dish. The interior sees a stylish marriage of chic design features and a historical backdrop – the high-ceilinged room in the beautiful villa was once a courtroom. Interesting detail: On the way to your table, you glimpse the open kitchen encased in a yellow glass cube.