The Dagmar, originally built in 1581 by a city alderman, became an inn by 1800. Although ordinances prohibit such modern conveniences as an elevator, some contemporary touches are apparent. For a hotel of this vintage, standard rooms are quite comfortable (though not lavish); some have canopy beds. The restaurant is fantastic, with seasonal set (two or six courses) and à la carte menus. The scallops topped with a sweet-potato crisp and surrounded by vichyssoise is an
excellent appetizer; the North Sea fish of the day in a lobster sauce is a smart idea for the main course. The hotel is next to the local tourist bureau and across the street from the 900-year old cathedral.