My only issue with this restaurant (which is otherwise more than marvelous, for an on-site hotel restaurant) is with eggs cookery. This is true not only at this restaurant, but at most breakfast places. A "medium" egg requires the entire white to be cooked, with the yolk left mostly runny. An "over easy" egg can have some rawness to the egg white. The difference is in the time left on the heat. (Duh. :-)) When we request a "medium" egg, we aren't happy when it comes with un-set whites. But we usually eat it, anyway.
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