Chef-owner Roland Glauser whips up creative seafood, meat, and pasta dishes in a restored building that started out as a butcher shop in the mid-1800s. The chowder is generous enough for a noon repast, and the rack of lamb with port-wine orange sauce and sun-dried berries is ideal at dinner, especially when capped with a refreshing lemon panna cotta. The café has a pleasant garden patio (a big plus, as there are only about 25 seats inside), plus a shop selling quality
crafts. Reservations aren't accepted at lunch but are requested for dinner.