酒店纳图恩塞尔霍夫

Occupying a former post-house, this restaurant boasts dining rooms decorated in Tyrolean style, as well as a large veranda-style room. Although the focus here is on local ingredients (especially vegetables and meat such as goat kid and lamb raised on the restaurant’s own farm in the Senales valley) and freshwater fish, the menu also features the occasional Mediterranean speciality, such as the excellent braised aubergine tartare with burrata, focaccia and basil-flavoured olive oil. There’s also a hotel of the same name, which is housed in an attractive old building to the rear of the restauran