两名大厨融合了世界的风味，还有超过30种口味组合的水果沙冰、埃及鸡和东南亚咖喱

The food is deeply intertwined with the region and fully delivers what it promises. We had different venison salami and prosciutto but the best of the night was probably a venison tartare. The Sauvignon Blanc Voglar from Dipoli was a perfect companion. For Primi\s we had Schlutzkrapfen and some mushroom dumplings. Secondi\s consisted of some veal cheeks braised in red wine and my son had the "Törgellen" menu which had a butchers plate which was enough for 2-3 people. We had an excellent pinot noir from montan with the meat. We also stayed for a night in suite for the 5 of us and enjoyed a great breakfast. Don\t forget to pickup some self made jam. The place can be highly recommended, even when having some strong competition in this region.