"Gastrosophy and wine culture" is the guiding theme in the restaurant Délice with its very personal charm. The eye-catcher in the stylish modernized basement vault is the open kitchen. Chef Andreas Hettinger combines classical Mediterranean flavours with modern influences, which he explains himself at the guest table. Pure taste, creativity and healthy quality are in the focus.
In the restaurant Délice, attention is focused on the perfect harmony between cuisine, wine and atmosphere: for every dish, the owner and sommelier Evangelos Pattas - voted sommelier of the year 2007 by Gault Millau - recommends a matching glass of wine. With careful service and an outstanding wine knowledge, he builds the basics for a warm hospitality.
Monday - Friday 7:00 pm – Midnight
Closed on Saturdays and Sundays
Last kitchen order at 9.15 pm