The Seabreeze offers both a brick-built vaulted dining area and elegant décor. Gourmets and hotel guests dine at the beautifully laid tables. The chef Michael Herold creates light international dishes based on local products. These include Holstein carrée of veal served with courgettes and olive puree, tomato and ricotta ravioli served with apple sauce and orange and cardamom crème brûlée served with cherry and coconut sorbet. The staff are friendly and serve an excellent selection of wine. In fine weather you can sit outside and enjoy your lunch and dinner in the shade of a white parasol.

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