Bistro

Frommer's Review

Within one large and paneled dining room, you'll find hints of folkloric charm, a loyal lunchtime clientele from surrounding office buildings, and a well-prepared menu that reflects the changing seasons. During springtime, expect creative uses of asparagus; during autumn and early winter, look for venison prepared in a variety of different ways. There's a year-round emphasis on fish that include Atlantic versions of turbot and sole, and such local freshwater varieties as saibling, pikeperch, zander, and trout. As its name suggests, this is an unpretentious affair with solid, generous portions.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.