Things get off to an impressive start with a selection of aperitifs, a dedicated bread course and amuse-bouches, as Edip Sigl demonstrates why the restaurant at Hotel Das Achental is truly worth the journey. His two set menus – "Chiemgau pur", devoted entirely to the region, and "Chiemgau goes around the world", combining local and international ingredients – feature modern creations that are complex but never fussy, instead highly refined and consistently elegant. Examples include langoustine with ham, mango and Thai flavours, or Sigl's classic saffron ice cream with fermented rosehip and pumpkin seed oil, which never fails to impress. A more robust side to his cooking comes through in the Miéral quail cooked on the bone with N25 Kaluga Reserve caviar and Périgord truffle. Diners can opt for six or eight courses, and the sauces are left at the table so you can help yourself to more. Oozing Bavarian charm, the professional front-of-house team is approachable and courteous, pleasingly laid-back and always focused on diners. Tip: Sit by the floor-to-ceiling windows in the stylish restaurant to enjoy views of the garden.