On a Friday evening the restaurant was almost full - so a reservation was a must.
The menu is extensive, giving lots of possibilities but also making you think simultaneously how well the kitchen personnel is able to prepare all dishes in a presentable delicious way.
We had escargots and mushroom soap as our starters. The soup was tasty and the escargots had a nice smell and taste of garlic, but I am not quite sure, if the bread was roasted - as promised.
Grilled salmon was quite good, as were the mussels which originated to my surprise from Chile.
The waitresse recommended good whitewine and from their beer list you can pick König Ludvig Weissbier, which matches very well with mussels.
Creme brulee was a tasty and showy dessert. Chocolate truffle was also tasty, but at the same time a bit tricky, how to eat it out from a rather deep bowl.
The service ran smoothly throughout our dinner.
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