We chose this restaurant for the quality of its food and lack of pretentiousness and weren't disappointed on either count. The service was attentive but friendly and the food was sublime -- I particularly enjoyed the scallops ceviche (raw), which I had never tried before. Highlights for my partner were his venison main course and the expert cheese selection, which was clearly put together by experts. The only weak part of the meal was my partridge main course. I had not eaten partridge before and found it rather rubbery and tough and surprisingly tasteless. Although the accompaniments were delicious, I certainly wouldn't rush to have partridge again. I would also like to mention the sommelier, who helped us choose some excellent wines, including a truly superb French dessert wine whose name I unfortunately cannot remember. All in all, a memorable meal in lovely surroundings.
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