A quaint historical half-timbered building provides the setting where Heiner Bohnet and Constanza Piccolo welcome diners into their inviting dining space, which has retained its traditional charm. The pair approach their work with tremendous dedication and enthusiasm – she provides friendly and attentive service, and he creates a new vegetable-forward set menu every week, always guided by what is in season. Ingredients are sourced almost entirely from the local area (except for the sustainably line-caught fish from the coast of Brittany). The chef-patron is a member of a farming collective and grows his own vegetables. A great deal of fermenting, pickling and preserving is done in-house, plus they bake their own bread. Tip: They offer three lovely double rooms for overnight stays.