Beyond the threshold of this large regional-style 1920s building with oriel and stained-glass windows is a lovely, inviting restaurant. Venison pâté en croûte; roasted pike-perch fillet, Brussels sprouts and chestnuts; clementine jelly, melt-in-the-mouth sponge and chestnut ice cream: the young chef delights diners with his seasonal ingredients from start to finish. A short wine list with a focus on organic and biodynamic wines; possibility of gin and tonic pairings (with local gins of course!).