The bistro of this superb hotel serves flavoursome cuisine that, although traditional, draws on a preponderance of vegetable and plant ingredients, most of which are supplied by the estate's kitchen garden. For carnivores, there are also a few meat options, some spit roast or grilled over charcoal. Some examples of dishes include: beetroot cooked in hot ashes, pesto of vegetable tops, trout roe; line-caught bluefin tuna, spicy haricot beans, rocket. Peaceful al fresco dining in the castle orchard in fine weather.