Stayed at the hotel / guest house for four nights and only discovered the talents of the owners (a Chef) on the last night. Daniel makes his own cured meats, locally caught venison, and uses extensive local produce in his cooking. We had a dinner for five which was a mini-degustation menu, with lots of little extras and surprises. The warmth and friendliness of the venue mixed with innovative and exciting food were a real treat.
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