Directly on the banks of the Vils, we connect the past with the present and present modern cuisine in a historic setting. Our philosophy emphasizes knowing where our ingredients come from, using seasonal vegetables and fruits, as well as meat and fish of organic quality sourced directly from the region. We strive to minimize food waste by adhering to a Zero Waste principle in our kitchen. Our menu is adapted monthly to include fruits and vegetables that are available from local cultivation, and we offer dishes with meat and fish from the area in organic quality.