This former farmstead, turned into a restaurant three generations ago, stands in a landscape of meadows and woodland at an altitude of 1200 metres. Simplicity and generosity are the bywords of this establishment which shines the spotlight on the region’s knockout produce. The chef crafts wholesome, hearty fare: calf sweetbread flambéed in Jura marc and asparagus in flaky pastry or melt-in-the-mouth knuckle of lamb braised in assorted veggies. To be sampled and enjoyed in a dining area overlooking the unspoiled countryside. Diners are pampered by attentive staff.