Oscars Fine Dining Im Parkhotel Adler

An evening full of delicaciesQuality and origin of the products, the special and surprising way of preparation, the accommodating, not intrusive service that distinguishes this Top Gourmet Restaurant. Chef Daniel Weimer and his team conjure up the highest level of delicacies with so much attention to detail on the table, which are then also presented by the excellent service accordingly. We have rarely eaten so well. Just keep going.Thanks for the great evening.

An outstanding, since very creative and handcrafted excellent prepared menu. Special thanks to Mrs Ellinger and Mr Urban for the enchanting, very friendly and warm service. Grandios also the “Konditor-Maestro” Sven with his Friandises at the end of a successful evening. Absolute top class!

Top! The waiter even asked my 3 year old if he still needs ketchup: Very attentive, the food is perfect! Despite the high kitchen, there are still enough children's menus.

The chef Daniel Weimer, with his team, has prepared us a delightful evening with an 8-course menu full of delicacies. Next

Classic menu sequence with many additional culinary surprises, served on top. dishes strongly inspired by French Haute Cuisine, prepared with many own ideas and new approaches. Largest value is placed on details. That makes the difference. Everything thought out: quality and origin of products, special type of preparation, service, corresponding drinks, ambience. I particularly liked that there are two fixed tasting menus (including a vegetarian, but the guest can determine the number of courses and even select the individual dishes from both menus. Rare so good fish (sweet from wildcat, so refined sorbet ( pumpkin, so fine bread and so laboriously prepared sauces eaten just to name a few highlights. There are also wines for JEDES budget. From my point of view: real gourmet restaurant experience, not only from food and best price performance ratio. Young, very sympathetic and extremely dedicated kitchens and service team, who still has undergone a demanding training and, despite age, has already gained a lot of experience in the top gastronomy. This is immediately felt, verified by conversations and can be enjoyed throughout the evening: