Mario Gamba is a maestro. He sees very few competition in regards to technical skills; he embodies Italian culinary creativity in Germany with a French twist. For choice in quality ingredients, his menu is an ever-changing one. Since 1994 he has been evangelizing the idea that Italian flavours and recipes change every 10 miles. The place is elegant, with a fine Nineties retro ambiance, and courteous service to boot. Mario’s style betrays his training with big name chefs, such Maestro Marchesi, this is evident in is his egg cooking technique, blending rich and fragrant flavours with truffle or gold leaf, or his mouth-watering double-cooked pigeon. Among the homemade pasta, this year we point out the perfectly cooked potatoes gnocchi with oxtail and celery souce. At the same level we found the roe deer saddle with chestnut purée, brussel sprouts and horseradish mousse. Leave some space for the desserts because they’re simply delicious and well balanced. Massimiliano, Mario’s son, is a perfect host and is in charge for the wine selection. A big plus, most of the wines paired with the menu are served from magnums.