HOTEL AND CATERING
Whether it is plaice and chips with a slice of lemon or roast saddle of suckling veal with a claret gravy, sautéed chanterelles and potatoes with a sprig of rosemary, just reading the menu should set all sorts of expectations in motion, but you do not want to have to fumble round in a travel dictionary for every second word to find out what is on offer.
- Menus
- Information for visitors and guests
- Websites
- Brochures and leaflets