and his dedicated young team at the ophelia gone a restaurant on lake constance serve up menus that thrale based critics and ordinary dinah's alike hoback isn't primarily interested in color nary experiments his cuisine is that straightforward and refined if it is a fearsome one philosophy is to take a product and show its many facets. of little stalks out of the leaves later. and put them on the plight. on the new almost off until i want to call they have that full cauliflower taste and are crispy. we cut the cauliflower florence into thin slices which are then roasted. i mean cookham puree everything that's left. the restaurant lies right on lake constance with a stunning view of the mountains. many of his vegetables like this lettuce are grown on right now island in lake constance but he's not a chef who uses only regional products this whilst target comes from france postbag smacks him in serve up the very best food that the world has to offer the for. the southwest border open i always think that it comes down to the product and the quality and not the region or anything good is it fo