One of the undeniable plus points of this hotel is its excellent bistro with a nicely decorated conservatory extension (untreated wooden tables, Shaker-style chairs). At lunchtime, diners tuck into good-value dishes in tune with the zeitgeist, eg semi-cooked tuna loin, sautéed vegetables with ginger, or cabbage from the garden stuffed with confit de canard. This creative and tempting menu is proving to be a well-deserved success!