A visit to the Gästehaus is like a voyage of exploration for the soul and the senses. To the great delight of his guests, chef Klaus Erfort scales new heights in the preparation of his dishes and his choice of ingredients, driven by his passion for never-ending culinary inventiveness. Here, flavours develop freely and then come together in a masterly pas de deux with other flavours for the grand finale in creations like the "baked egg with imperial caviar," or "turbot cooked in a natural yeast crust."