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If you fancy some good, old-fashioned cooking then the house specialities, such as braised beef cheeks or sole meunière, prepared by Ernst-Willi and Birgit Franken at Sonneck should fit the bill. Most of their rabbit, lamb and poultry is sourced from local producers and the herbs they use are picked from their own garden behind the restaurant. Indeed, one of their tastiest side dishes is a selection of beans.