Hostellerie du Grünewald

1320

A holiday spirit infuses the beautiful terrace, not to mention the very nicely redecorated dining rooms. Back in the kitchen, the bistronomic small plates of chef Clovis Degrave delight amateurs of good produce, such as the crispy sweetbreads accompanied by a beautiful fricassee of marsh-grown broad beans with morels and a delicious sauce poulette. The grilled octopus and watermelon roasted in olive oil offers a refreshing alternative. The service is relaxed and efficient.