This lovingly restored 16C farmhouse first became an inn in 1860. The bright, welcoming and modern interior tastefully combines historical elements and decorative art. Tables on the courtyard terrace, shaded by trees and shrubs, are also popular. The kitchen team keeps things seasonal and regional – honest food plain and simple. There are two set menus to choose from, but you can also mix and match à la carte. Renowned for its offal dishes, the restaurant also serves unconventional specialities such as beaver meat, horse tongue or pig's ear, along with the signature "poularde en vessie" (chicken cooked in a bladder). Many of the ingredients – as well as wine – come from the estate itself. Highly professional service comes with natural charm and heartfelt warmth. Tip: Ask about the dates for the traditional "Sautanz" (pig-slaughter feast).