Flo Master
Google
Third visit in 2 years, always a pleasure. Really nice old main room to right of entrance, my favourite, but also cozy tables in the lower, more modern section further right. The cook excells at liver/innards/funny parts of animals, but also cooks up great standards, including fish & veggie. fantastic desserts. today, i had a fried calf gland on salad/sprouts, then calf cheeks w/ red cabbage & pizokels (kind of homemade noodle), then warm choc cake & ice & apple compote. excellent wine list, good on french reds but also italians (for white, stick to the locals). correct &yet relaxed service, young team working well together. Recommend!