A pleasant restaurant which is divided into two rooms 40 and 60 seats respectively, one heavily inspired by the Austro-Hungarian Empire. The restaurant lends itself well to a dinner with a group of friends or a stop along the journey through the region. The kitchen adheres to local traditions, with dishes with intense flavors and determined. To begin with, an excellent appetizer of beef served with various sauces. Continue with the inevitable jota or dumplings with plums or apricots. Also notable are the main courses of meat like veal bacon, the leg of wild boar with scents of red wine and juniper, shin of pork cooked with beer, stuffed guinea fowl. The sweets are prepared at home and include various types of strudel, including one with ricotta cheese and apples, cream and chocolate cake.