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Our Orania.Restaurant has become famous through the X-Berg Duck—our interpretation of Peking duck. We source the ducks through Otto Gourmet from Silver Hill Farm in Ireland, globally recognized for humane duck farming. The X-Berg Duck Menu is served in five courses, allowing us to use every part of the duck. Starting off with a duck dashi and dim sum, followed by the crispy duck skin served in a thin pancake drizzled with Hoisin sauce, which is simply delicious. The main course features the duck’s breast fresh from the grill. As a refreshing touch, we serve an exciting sorbet before concluding the menu with a fried rice featuring club meat and egg yolk. In addition to the X-Berg Duck, Philipp Vogel, his head chef Kevin von Werthern, and the team also offer an à la carte menu, featuring three starters, intermediate courses, main dishes, and desserts that showcase Philipp’s passion for combining different national cuisines and flavors. Our restaurant manager and sommelier Ronny Grosser is responsible for the service and wines.