De Manie

Frommer's Review

This bright, modern restaurant comes up with such originals as an appetizer of quail salad with goat cheese and artichoke, and baked goose liver with bilberries and honey, as well as innovative main dishes. Filet of hare with cranberries, chicory, and juniper sauce, and grilled wood pigeon with gratinéed Brussels sprouts, are both typical of menu specialties, which change every 6 months. The food is excellent, and the setting is very relaxing.

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