"this restaurant is really separate: the atmosphere and service are very friendly, warm and full of smiles. the décor is traditional: tiles, local pottery, almost a pub atmosphere. patrons are very demanding on the quality of the products and their preparation, which feels in the plate. Everything is homemade and follows the seasons (in May: 3 suggestions for dessert based on strawberries but also asparagus, fish. I especially recommend cream meats (the pretty veal with fries, spatzles or stirred potatoes, what fun! , frog thighs or steak tartare, cut to the knife and prepared in front of the client by marc, the owner of the tartare! between the entrance and the dish, a green salad, so well seasoned, slightly garlic, is served. the portions are very generous; for small stomachs, it is possible to share an entrance (serve in 2 half-doors. no reservation and it can be better because the deadline could be long. So, a little wait on the site but the aperiod quickly spends time (accredited by a velvet to the asparagus when I was there. in conclusion: a traditional restaurant as we do more details, where trade is held."
