Restaurant Vau

Frommer's Review

This restaurant is the culinary showcase of Master Chef Kolja Kleeberg. Choices include terrine of salmon and morels with rocket salad; aspic of suckling pig with sauerkraut; salad with marinated red mullet, mint, and almonds; crisp-fried duck with marjoram; ribs of suckling lamb with thyme-flavored polenta; and desserts such as woodruff soup with champagne-flavored ice cream. The wine list is international and well chosen.

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