A one-time carters’ post

From the inn kitchens waft aromas and colours that rhyme with bliss. Fired carp, pike-perch on a bed of sauerkraut,
duck foie gras with figs, skewered meats, a rousing display of local goodness crafted by an inventive staff with a passionfor cooking. In spring, our specialties with bear’s garlic,
asparagus and game when back from autumn hunts.
Epicures can't wait to join the table in one of the two restaurant dining rooms infused with tempting aromas.