Diners at this restaurant in a converted bailiwick (1671) choose between the Gaststube and the more elegant – but no less cosy – Rôtisserie. The cuisine is regional and seasonal, eg beef entrecôte with a herb butter foam. In summer, you can tuck into barbecue dishes in the small garden. On Thursday, Friday and Saturday evenings, le caveau serves a vegan set menu. For guests wishing to stay overnight, there are also tasteful guestrooms.