In this former OEG railway station, dating from 1903, you can eat really well. A seasonal menu is written on the board in a laid-back, modern interior with industrial charm – choose between meat, fish and vegetarian for the main course. Fresh regional produce is used to make trout with creamy sauerkraut, for example. If you dine at the bar, you can see into the open kitchen.
- MICHELIN guide inspectors
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