The one odd aspect about this charming and warm-hearted brasserie, is the fact you enter the establishment through the fumoir. Bad design! But otherwise once you - as a non smoker - get through the revolting cloud of smoke, you will encounter professional, friendly, knowledgeable waiters and waitresses whose main task is to offer a wide variety of delicious dishes with a French flare at Swiss prices. And high they are!
I ate the canard. Ente. Duck. No matter what you call it, this beautiful bird was coaxed to sacrifice his life to make my evening a memorable culinary moment.
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