Fish, crabs, meat. The chef Anton Lanz has a passion for seafood. Lamb, spring chickens and water buffalo can figure on the menu too. Herr Lanz actually breeds his own shellfish. The delicious food goes down well with the gourmets who have a choice of rooms to dine in. You can dine in the red room which has plenty of candles, large mirrors and impressive art prints on the walls; or the green room with its farmhouse style cupboard. The staff are attentive and the wine selection is excellent.

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