Gargantua

If the name Gargantua reminds you of a giant character and his comical adventures of eating and drinking in François Rabelais's novel, then you may share the same love for food as Klaus Trebes, the owner and chef of Gargantua. Taking a leaf out of Rabelais's book, Trebes and his wife Monika continue to keep up the same spirit with the opening of this restaurant in 1983. Over the years a lot of hard work and fun have transformed this place onto one of Westend's chic dining addresses.

What greets you first is an abundance of ivy in the garden area complete with French furnishings and marble tables for that balmy summer meal. Step inside to find an elegantly dressed country house styled room in mellow tints of apricot and ochre. A Provençal chandelier and bowl lighting add to the warm feel and the L-shaped guest room with its Biedermeier styled furniture may prove to be a cosy spot to enjoy a glass of wine.

The seasonally changing menu demonstrates some classic German and French dishes with contemporary interpretations, all created by the man himself. So don't be surprised to see a blackened tuna 'Gargantua' and a small tuna tartar with Japanese ginger, radish and wasabi. For starters there is terrine of bouillabaisse with aioli and a Greek style vegetable salad, and wild boar sausages with roasted black pudding and foie gras on onion-apple salad.

Mains of braised beef cheeks in Sangiovese red wine come with calf's head 'praline', vegetable flan and polenta, while a tagine of poulard with fig and vinegar onions is served Oriental style with pilaf, fruits, nuts and salted lemon. Fish lovers will be happy to see the fillet of turbot on cream kohlrabi and red wine sauce with spring onions and hot smoked Scottish salmon a la minute with warm vegetable vinaigrette.

Desserts are set to delight with a ricotta parfait served with a strawberry Margarita sorbet and minestrone of summer fruits with a lime-basil sorbet. From the cheese section try Gargantua's version of 'pizza', blue cheese and pears glazed with Beerenauslese dessert wine. With wines from France, Italy, Austria and Germany on the list, you could expect anything from the classic Bordeaux 1998 Château Lynch Bages to a plain Pinot Blanc.