In a prime location in the Palmenhaus, adjacent to the Palmengarten, Andreas Krolik applies his personal signature to top-notch ingredients to produce highly sophisticated dishes with complex flavour profiles, such as tender braised Wagyu short ribs with a punchy truffle sauce, flavoursome autumn truffles and a fine corn purée, along with spicy paprika chutney and mildly sweet braised balsamic onions. In the evening, the "Grands Produits" and "Ethical Vegan Cuisine" set menus are served – the latter is testament to the chef's passion for plant-based cooking. At lunchtime, there are two appealing set menus, dubbed "Casual" and "Casual Green", each with three or four courses. The setting is stylish: the chic and elegant modern interior and the view of the Siesmayer-Blumenparterre are worth mentioning, as is the extremely cordial and professional front-of-house team headed up by restaurant manager Boris Häbel. The sommelier service is also excellent, and the wine pairing for the set menu is first-rate. In case you were wondering, the restaurant's name refers to the famous Château Lafleur vineyard near Bordeaux.