5 /5
Reseña
★
★
★
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★
we were served coffee, although we are officially in the lunch break. after that we got a tour through the floor including the old mill that is still working today. the restaurant is an insider tip because they don't advertise anywhere. they come well enough, with mouth-propaganda. most of the craters they use at cooking are grown in their own garden. because the restaurant is built in an old farmhouse, its kitchen is very small: they only have one heart with hot plates. this can lead to longer waiting times as all their menus are cooked à la minute. Apart from three small rooms with dining tables, they have reworked their old kuhställe to house up to 55 people. they also have a garden to si...