Fodor's Expert Review Solmar

Items from the sea figure prominently on the menu and in Solmar's interior design: there's a huge mosaic of an underwater scene. Solmar has been bustling about its business for more than 50 years now, and the cooking continues to impress. In winter the restaurant entices diners with wild boar or venison, but the menu also has duck breast cooked in honey, and various types of steak. Note that this is not the place for quiet—there are four televisions positioned about the dining main room. There are cheaper snacks available in the adjacent café, where locals pop in throughout the day for coffee and cakes.