Daniele Corona, a young man with a Sardinian father and a Sicilian mother, is more than a promise of Italian cuisine in Germany. He directs the kitchen of a restaurant in a fantastic location: Filseck castle. He knows how to “contaminate” Italian cuisine with a variety of raw materials that have never been tested before. Daniele’s masterpiece is the wild Mediterranean turbot au naturel sous vide at 58°C in which the variations and consistencies of cauliflower are the ultimate expression of creativity. The only note: the presentation of the highly choreographic dishes on some occasion presents some excess in the incredible desire to amaze, the young man is now projected towards the high spheres of gastronomy. The service is impeccable, with an Oscar-worthy wine list.