Green is much more than a colour in this peaceful restaurant at the rear of the hotel, starting with picture windows overlooking a garden and a terrace ideal for relaxing. The chef describes his cooking as “green bistronomic”: classically crafted but with infinite care lavished on the vegetables, vegetarian dishes and natural flavours. The menu showcases textbook classics side by side more inventive creations. Velvety shrimp fritters, sole meunière or slow-roasted knuckle of lamb paired with subtle hints of nectarines and rosemary. One thing is certain: whatever your choice, you will be impressed by the chef’s know-how.