Monarh embraces the character of this monastery, which dates back over 125 years, with a private dining space set beneath vaulted ceilings and surrounded by exposed brickwork. The interior of this romantic restaurant, meanwhile, is sleek and stylish, clearly designed with a keen eye for aesthetics. Paul Kappé delivers visually stunning dishes that reflect his precise and detail-oriented approach. He has a true talent for elegant plating. Beauty goes hand in hand with bold flavours. The chef showcases time-honoured cooking techniques and elaborate garnishes. Smoking, glazing, bright gels… One taste impression quickly follows another. Halibut sautéed in beurre noisette, perfectly translucent at its core, is elevated by a light and frothy but intensely flavoursome beurre blanc. Textures of cauliflower add a playful touch – think delicately sugared crisps made from the stem, or cauliflower couscous seasoned with tarragon and tarragon vinegar for a zesty kick. The cuisine at Monarh is carefully calibrated, giving full expression to intense flavours. Fascinating!