This wonderful half-timbered house (part of the monastery and former women's chapel) has been serving food since 1254. The menu at this elegant restaurant now features zander and chorizo, and Chateaubriand 'Stella Maris' with sauce béarnaise, rosemary potatoes and fresh mushrooms. Pretty terrace areas.
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.