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You can eat either in the modern dining room or in the charming, rustic wood-panelled Mill Room, which is the very heart of the restaurant. The same food is served throughout: fresh, uncomplicated and full of spice and flavour. Both the Winzerteller (a plate of cold meats and crudities) with its regional delicacies, and the tuna pescaccio with pumpkin mousse, are typical of chef Timo Küspert's culinary style.