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Having worked in a range of different properties across the country, I have been lucky enough to gain the experience and knowledge needed to create my own style of cooking, and to learn to prepare the excellent produce of the region. My recommendations: grilled octopus, mille-feuille of cod with squash, and of course all the meat and fish dishes that we offer.
Our secret? Slow cooking or steaming, and traditional cooking on the grill. A unique experience and unusual flavours.
40-75 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: Monday and Sunday evening (except july and august). Main Restaurant: Monday and Sunday evening.
Hotel: from December 28th to the beginning of February, December 24th, December 25th, Christmas Holidays. Main Restaurant: from December 28th to the beginning of February and Christmas Holidays. “Banqueting Restaurant”: January.