The site is not lacking in charm, with a delightful terrace overlooking the lake and landing stage. There are just seven rooms, but they're all very comfortable, and the cuisine is based on local produce, which is always very well prepared (in particular, you must try the fried perch fillets with lemon sauce, the specialty of this family-run restaurant, as well as the lovely crispy fillet of féra cooked on one side). Smiling welcome and service, traditional desserts such as baba au rhum or blackcurrant cheesecake.
Chef
