Restaurant 1950

This fantastic restaurant is actually housed in what was once a pigpen. The modern and attractive dining area features high ceilings (the hanging herb boxes are an original detail) and an open kitchen. Here, the chefs whip up a vegetarian set menu, which can be extended to include a meat option if desired. Small cards accompanying the dishes (e.g. "Beetroot & parsley" or "Parsnip & pumpkin") provide information about the ingredients, all of which are sourced within a radius of 25km (except for the salt). A cuisine with its own idea, not off the peg and a prime example of sustainability! After being seated at one of only five tables, you can relax and enjoy the friendly and informal service. Chef Simon Tress also gets in on the act front of house – he calls the restaurant his "living room", which is in keeping with the pleasingly convivial atmosphere. Appealing guestrooms.