Schloss Berg Perl

Have the stars always held a magical attraction for you? They do for us, too. Which is why there are so many of them at Schloss Berg.

A warm welcome to our 5-star Superior hideaway — and the culinary home of 3-starred chef Christian Bau. The municipality counts Perl and 13 villages Ortsteil : [2].

The municipality Perl can claim itself since more than years as a school place. Oldest records about school teaching and school buildings date back to the year The Schengen Lyzeum Perl is the first cross-border grammar school which offers the German and Luxembourg diploma.

It was rebuilt in and restored in The mosaic is with its Ganz einfach: indem man selbst glücklich ist. Jeder Einzelne gibt jeden Tag Prozent — darum ist jeder Einzelne auch so wichtig.

Das lässt Christian Bau sein Team auch spüren. Schon im ersten Jahr erkochte er sich hier seinen ersten Michelin-Stern.

Nur sieben Jahre später war Christian Bau als Deutschlands jüngster 3-Sterne-Koch im kulinarischen Olymp angekommen — und hat diesen bis heute nicht verlassen.

Between and King Maximilian II instructed the architect Eduard Riedel to redesign the site in Neo-Gothic style, with added crenellations and four towers, for which the king bought additional land.

In Maximilian had a small private harbour built. Ludwig II used the site as his summer residence, moving here regularly every year on 11 May.

For this purpose he established a telegraph line from Berg to the capital Munich. Ludwig made it her residence for the duration of her visit and had it magnificently decorated for the occasion, as the site was otherwise rather modestly appointed by Ludwig's standards.

The surrounding park was fashioned and cultivated by his predecessors according to contemporary ideas of garden design , from a formal Baroque garden to an English landscape garden.

This came with goose liver pearls and silky foie gras ice cream, green almonds and a slice of toasted brioche.

Clams, even in Japan, can be rather chewy, but not these. I was really impressed by the lovely texture of both the clams and the bream, while the sea urchin sauce nicely lifted their flavour.

This was followed by another raw fish dish, kampachi imported from from Tokyo. This fish in the west is known as almaco jack, and was served with oyster, green apple, plankton pearls and Kaluga caviar from the top notch Chinese supplier N The sturgeon for this particular caviar was 21 years old, unusually mature for farmed caviar these days.

Tuna from Spain was served in two stages. This was followed by the richer otoro belly tuna with black truffle strips, sesame, yuzu and quail egg yolk.

Finally the so-called Japanese vegetable and rock garden. Lightly charred tuna served with avocado pearls and a refreshing basil and coriander ice cream.

The 'garden' was made up of a selection of pickled vegetables such as radish and carrot, delivering sweetness and sharpness, and a smooth miso and passion fruit ganache, shaped into 'rocks', the passion fruit adding a nice hint of tanginess.

Wonderful combination of fresh flavours with beautiful acidity. A fantastic soup with electrifying fresh and pure flavours.

These elegant Japanese Raw Bar dishes were absolutely exquisite, every one of them. Before the first course of the tasting menu we were served one final amuse bouche: Foie gras mousse, Perigord truffle, red port essence, Parmesan foam.

A fabulous, silky foie gras mousse with an amazingly light consistency. Lovely touch of sharpness from the red port essence and the Parmesan foam was wonderfully intense.

Nice texture and contrast from the Perigord truffle. So, the first course. Delicately poached soft and tender razor clams that combined beautifully with the kohlrabi.

Wonderfully earthy grilled kohlrabi, superb clean-tasting kohlrabi sorbet, great crunch and flavour from the pickled fresh kohlrabi and all these kohlrabi flavours were enhanced by the Hijiki seaweed.

Lovely depth of flavour from the kohlrabi juices mixed with soy and the black garlic pearls. A perfectly conceived and executed dish with a marvellous synergy of fresh and more delicate and warm flavours.

Second course.