Whether they are stags, bucks, hinds, does or fawns, Cervidae set the theme in this former posthouse, which is just the place to sample hearty, satisfying fare. A cluster of picturesque buildings set around a paved inner courtyard and a pretty garden sets the scene. A culinary beacon for many a year thanks to the talent of chef Michel Husser, nowadays his children have taken over the helm. The cooking is both delicate and eclectic in the form of a concise à la carte lineup and two set menus: tarragon-flavoured pike quenelles, gently seared cep mushrooms and spaetzles; confit of shank of veal, seared foie gras and celery risotto; pineapple and pina colada flavoured baba!