This restaurant in a converted bailiwick (1671) has two cosy spaces: Gaststube and the more elegant Rôtisserie. The cuisine is regional and seasonal, eg beef entrecôte with a herb butter foam. In summer, you can tuck into barbecue dishes on the terrace in the shade of plane trees. In winter (Oct to mid-Mar), a vegan set menu is available in le caveau on Thursday, Friday and Saturday evenings. For guests wishing to stay overnight, there are also tasteful guestrooms.