Guest rooms here are decorated in contemporary style, but the real draw is the dining room (closed Monday; no dinner Sunday), where chef Bernard Mathé invents variations on traditional French dishes: smoked duck cutlet in lentil stew or lamb with eggplant in anchovy butter. The number of desserts is overwhelming, but pistachio cake with bitter chocolate is the clear winner. Reservations are essential for the restaurant. Menus run from EUR 40 to EUR 60. Pros: relaxed and unpretentious; friendly and helpful host family; first-rate fare and wine list; convenient to surrounding vineyards. Cons: rooms small and undistinguished to downright dowdy in design and decor.
Visit the Travel Talk forums for help on planning your trip