Hostellerie Stafelter

1320

Indulgence and generosity are the hallmarks of chef Tom Brosuis’ cuisine. You'll enjoy a ceviche of sea bream with piquillo mushrooms, its freshness brought out by the lemon and ginger. The veal sweetbread is crispy and goes very well with a chanterelle sauce and a sauté of courgettes with curry for an exotic touch. All of this is enjoyed in a pretty, warmly decorated room, with service to match and bottle prices that will allow you to treat yourself without breaking the bank.