Frommer's Review
In a house that dates back to 1852, Rozenhof has been delivering the same understated menu since 1984, unfazed by passing fads and the mushrooming of competition. The food is good, the service intelligent (waiters have usually served at Rozenhof for some time), and the ambience warm and relaxing. Diners are seated in one of three rooms, ensuring an intimate experience even when the restaurant is full. Many of the dishes have remained unchanged since the restaurant opened; the cheese soufflé starter with herb-and-mustard cream is a must, as is one of the line-fish preparations -- try it almond-crusted on leeks and braised in citrus butter. The crispy roast duck is also an old favorite, glazed with mandarin and ginger and served with a warm orange vinaigrette. The restaurant has an extensive, well-chosen wine list.
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