Dining Concept

Dining Concept

We are a hotel that takes responsibility seriously, and this extends to our kitchen where we prioritize sustainability. This means that vegetables play a significant role in our dishes – although we are not strictly vegetarian. We prefer chicken and fish over beef, but we also hold a deep respect for our traditional recipes, such as our ribeye with béarnaise, a favorite on our menu since 1985. This dish holds special significance for our local patrons and we honor this tradition.


Our culinary approach involves striking a balance between meeting our guests' preferences and considering environmental impact. We aim to make our dishes more eco-friendly without compromising on the quality and flavor that define our cuisine.

Food with Purpose

Pantry of Nature

Local Suppliers

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