Head up to the first floor to this retro-style restaurant, where you pass a welcoming lounge bar before moving into the main dining room adorned with an attractive fresco. The current managers and chef have brought the restaurant back into vogue thanks to a menu which includes some of the restaurant’s historic dishes (such as foie gras) alongside new meat and fish (both salt- and freshwater) dishes, such as the excellent trout marinated with oil and lemon and served with a dried egg yolk and green tea gel. The tiny summer terrace has just a few tables (book in advance), while the wine list features a selection of mainly regional labels.