The new menu: classic European as a base. What can you imagine? Think of scallops or slow-cooked leeks (confit pears). The leek is served with peanut butter – and let’s be honest, you rarely have too much of that – truffle vinaigrette and hazelnuts. A golden combination. It is listed on the menu as a starter, but is also very suitable as a side dish.

Among the main courses, you will find recognizable classics that always go down well, such as chicken supreme or a hamburger—comfort food par excellence. At the same time, it is recommended to go specifically for the short rib bourguignon. Slow-cooked in red wine, with deep, full flavors. Oyster mushrooms, charred onion, and honey-roasted parsnip give the dish layers without making it heavy. Served in a small Staub pot that creates that cozy, fine, homey atmosphere. touch adds.

Want to finish on a sweet note? We tasted a dark chocolate crémeux and brioche perdu. We were a little wary of the latter beforehand—brioche is inherently rich and sweet—but here it turned out to be beautifully balanced. Not an overly sweet affair, but a well-thought-out dessert and a lovely way to end. Although we have to admit: next time we might go for the crème brûlée again. Another classic that always scores points.

With the new menu and the first sunny days, this is once again one of those places you just want to go to. Doors open, onto the terrace, a glass of wine.