Martin Dalsass doesn’t think much of modern frills and flounces. He prefers to concentrate on taste, vibrancy and aroma in his classic Mediterranean fare, starting with the chef’s homemade salami that you will be offered with your aperitif. His fine cuisine merits an equally fine setting, which is provided by the warm and cosy, wood-panelled interior of this old 1658 farmhouse.
- MICHELIN guide inspectors
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