The Crap Naros offers a charming, rustic atmosphere and a menu featuring hearty classics such as Capuns (meat-filled chard parcels) and cheese fondue alongside appealing options such as salmon from Misox cooked in brown butter with hazelnut saffron vinaigrette. The focus here is on regional produce, plus there’s a sunny terrace which can be enjoyed in summer and winter alike.
- MICHELIN guide inspectors
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