Restaurant Robert loves to surprise its guests. If dishes on the menu have already run out, the team led by head chef Michael Geisner does not get embarrassed and adds spontaneously devised dishes to the menu. But there are at least three constants: the phenomenal view of the Rhine, the stylish interior and the moderately priced selection from the authentic Cusine Française. The small bouillabaisse and an unmissable classic are always recommended: the fine de claire oysters from Normandy. Gourmets will also get their culinary money's worth with the glazed pork belly, scallops and black bean puree as well as the taglierini with prawns and mussels.
