Stop in here for way better-than-average vittles—owner/chef Olivier Vallotton oversees two separate dining rooms in the same restaurant, one of which, with its wood-backed chairs, is slightly more casual than the other, which has upholstered chairs and table cloths, but the same food is served in both. Menus change often, but dishes might include dandelion salad; poached egg with white asparagus cream and grated dried morels; lasagna of scallops with tomatoes, olives,
mozzarella, and basil; or beef fillet flavored with mustard and tarragon served with new potatoes and garden vegetables. A terrace is open in season. There are 29 comfortable guest rooms (all no-smoking) should you wish to spend the night.