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Old Inn Review
Berlin-trained chef Dieter von Ranizewski serves German food informed by Naxos. In a courtyard under a chinaberry tree, with rough whitewashed walls and ancient marbles, two of the old church's interior sides open into the wine cellar and gallery; on the fourth side, with beams and wood paneling, is a fireplace. The menu is extensive. For starters you might try sausages with beer sauce, smoked ham, or liver pâté—all homemade. For entrées, have the signature steak with tomatoes, olives, Roquefort, and bacon-flecked roast potatoes. For Dieter's famous schnitzel you get to choose one of 48 sauces. For dessert, the apple strudel—it is grandma's recipe—is simply delicious. There is a children's menu and small playground.
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