Il Giglio
At Il Giglio you are greeted very warmly with a small amuse-bouche - in our case with a slice of smoked tuna carpaccio and some cabbage salad. It's a nice way to get you in the mood for dinner. The Italian restaurant cultivates the light, original cuisine and brings out the special aromas of the market-fresh products in a wonderful way. At noon a changing business menu with three courses is served, in the evening either a 4-course menu or à la carte dishes are available. The menu is deliberately kept small to meet the high demands. I was particularly impressed by the crispy potato slices, the tasteful fish skin of the sea bass, the juicy guinea fowl breast and the homemade amaretti as a crowning conclusion.
My Tip: Guinea fowl breast or 4-course menu
