"1. impression: the good tripadivisor reviews do not miss their effect, much international audience.2. restaurant: unfortunately, the interior has the charm of a secret, much too brightly illuminated to get cozy.3. Map/owner: clearly what is worth positiw. the main courts are based on the beef/veal meat that the owner himself raises. seemingly he goes to the mountain with his horse after restaurant closure. the kerl is super striving and has passion. his chef was allaldings nix or perhaps had only nen bad day.4. Eat: the appetizers were each an salat. in each case were egg noodles with ratatouille. while the calfskin was good and also juicy, but in terms of quantity rather very scarce, the calfskin was just dry. the roquefort sauce to the velvet: good but actually too intensive for calf, here innovation would be asked. the champigon sauce to the carving was terrifying, much too weeping and very acidic.5. Table: in order more but not.6. Conclusion: maybe bad day caught, ambiente lacking, from the concept you could make more. we have clearly expected more, we generally went on Corsica."
