There’s something magical in dining high off the ground, gazing across a glittering city landscape and experiencing a sense of lightness and exclusivity—as is the case with Michelin-starred Hugos, where star chef Thomas Kammeier concocts meals as dazzling to look at as they are to eat.

The Mangalica crispy young pig belly with coconut chili foam and sesame is listed is an appetizer, but the kitchen will gladly prepare an entrée-sized version, which is exactly what you should order. Another standout is the organic veal from Branenburg region, served with hazelnut, parsley and cauliflower.

Sommelier Michael Köhle can recommend the perfect wines to accompany your chosen menu—the wine cellar stocks more than 600 bottles, including a soft and creamy special edition 2009 Grauburgunder dry with aromas of ripe bananas, mango, coconut and thyme. Round off the meal with a decadent chocolate soufflé served with pineapple, pepper and tamarillo, but don’t forget to savor the expansive view while you do.