Well prepared Central European fare at moderate prices attracts a mixed bag of local and overseas patrons. You can dine on the covered patio terrace accessed through an ivy-clad passageway off Teslina; the winter alternative is a massive dining hall with vaulted stone ceilings. The service is swift and the cuisine heavy on meat. Highlights include the succulent lamb; veal and potatoes under peka (traditionally baked in a coal oven); and more unusual options like pork fillets with dried plum sauce. Of the lighter alternatives, go for trout with almonds or grilled local wild mushrooms. It’s a popular spot at lunchtime, so be prepared to wait for a table.