and travellers too! Popped in for an early dinner due to return flight back home. Opted for the veal liver, which came beautifully cooked on a bed of thinly sliced saute potatoes with a wheel of crispy bacon on the top. Nicely presented and tasted divine. Apparently it was named after the famous Hungarian chef, Marshall, who cooked for Napoleon. The Wiener schnitzel was well received and for a dish that has no sauce per se, delicious with the warm potato salad. We could have had a bottle of wine, entitling us to free cakes but had to drive so declined - a nice offer though, had we been staying another night. It is quite a large brasserie style restaurant with a first floor area but it is smart/casual in style. An all day delight as there is a great bar too, the tea and cakes and cocktails!
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