Our Orania.Restaurant became famous for the X-Berg Duck—our interpretation of Peking duck. We source the ducks through Otto Gourmet from Silver Hill Farm in Ireland, which is globally recognized for humane duck farming. The X-Berg Duck is served in five courses, allowing us to use every part of the duck. We start 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 grilled duck breast. For a refreshing touch, we serve a delicious sorbet before concluding the menu with fried rice featuring leg 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.