Olive oil and herbs of Provence accentuate many of chef Johann Lummer's culinary delights. Saddle of lamb and sautéed liver in honey-pepper sauce are specialties; the Dessertteller, a sampler, is a crowning finish to any meal here. The wine list focuses on old-world estates, particularly clarets. The elegant art-nouveau interior is done in shades of red with dark-wood accents. In summer dine alfresco in the courtyard.
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