Cauliflower soup for a starter and seared scallops as an entree with a carrots and mushrooms as side dishes. I also had a Glenfiddich 15 over an ice ball. Everything was nicely presented and very well prepared. The meal was surprisingly enjoyable,
This restaurant is near the hotel where I stayed, so I chose to have dinner here. There are still many people seated at 8:30. The kitchen is open and the materials are provided by local farmers, which is quite distinctive. Ordered a salad, a steak and a baked mushroom, the two girls couldn't eat it anymore. The steak is a small piece like three kinds of beef, and it's grilled well. In addition, the bread before the meal is super delicious. When I paid the order, I gave a bag of onion seeds. I plan to take it back and plant it. The price is a bit expensive.