This charming, cozy tavern situated in a half-timbered house with white walls welcomes you with Mediterranean and regional dishes. The stylish inn serves cold beer and a good selection of wines to accompany the daily changing bill of fare which is prepared from the best of local produce. The service is cordial and attentive making it a popular among the locals. The lovely summer terrace offers a beautiful surrounding to enjoy lunch.

The menu trawls through the fare of choice providing a large canvas on which gastronomes can try various combinations to achieve a different experience each time.

The house specialty of prawns in olive oil with fresh herbs and chili peppers and French onion soup with cheese could be the beginning for some, while diced tomatoes with basil vinaigrette grilled on white bread slices and beef Carpaccio with parmesan cheese and basil cream could appeal to others.

Hot appetizers such as baked camembert salad with cranberries and bouquet, and fried goat's cheese on tomato slices with basil-honey vinaigrette are also on the carte de jour.

Those who prefer salads can order mixed salad bowl with roasted turkey breast strips and balsamic dressing, market-fresh salad greens, Angus beef with fried fillet strips balsamic dressing and the special colourful salad with roasted peppers, mushrooms, onions and roasted turkey breast strips.

Steaks are represented by Angus rump steak grilled, with foil potato, crème fraîche, herb butter and mixed salad and grilled turkey steak. The favorite dish among the regulars is the grill plate, barbecued pork, with herb butter, aioli, crispy fried potatoes and mixed salad.

Mains could also include roasted fillet of zander in a spicy white wine sauce, basmati rice and vegetables or Scottish salmon fillet, pan-fried with lemon butter sauce. For a taste of Italian food you could try grilled tenderloin tips with beef and mushroom and spaghetti with grilled scampi in tomato sauce.

The needs of vegetarians are attended to with spaghetti in cream sauce, truffle oil and parmesan cheese, and tagliatelle with spinach in cream sauce and parmesan cheese.

Desserts are a gala affair with exotic gems such as caramel apple slices with almond-brandy-splitter and vanilla sauce, vanilla ice cream with hot sour cherries and cream and small cheese platter consisting of spicy gorgonzola, French brie, parmesan and goat's cheese with homemade bread and butter.

The wine list contains a good selection and sommeliers are at hand to advise you in choosing wine matching your food.