Andreas Krolik has been synonymous with fantastic vegan cuisine for years. Here in the Palmenhaus, adjacent to the Palmengarten, the chef creatively combines top-notch ingredients by virtue of extremely precise craftsmanship. His style is modern, yet rooted in classic culinary tradition. For example, the happy marriage of John Dory and Norwegian scallops, with a nutty macadamia crunch, sweet and sour pointed cabbage, firm pumpkin and the exotic touch of a curry-lemongrass sauce, is delicious. In the evening, two set menus are served: "Grands Produits" with meat and fish, and "Ethical Vegan Cuisine" a testament to the chef's passion for plant-based cuisine. At lunchtime, there are two appealing set menus, dubbed "Casual" and "Casual Green", each with three or four courses. Service comes courtesy of a very friendly and well-trained front-of-house team led by restaurant manager Boris Häbel, and the decor is stylish and modern. The wine pairings for the set menus are first-rate. Incidentally, the restaurant's name is a nod to the famous Château Lafleur vineyard near Bordeaux.