Nice and generally clean hotel. Due to corona restrictions, the ice cream parlour, sauna, etc. were not available. Breakfastbuffet was somehow standard and then it fell through here and there. One morning the pancakes had not yet been prepared for the buffet by the chef, so of course the chef prepared three pieces from the open kitchen - nice, had it not been for all the pancakes to be pressed flat for faster cooking - turned into "rubber". One up two down. The dining-room hosts lacked presence and hosting. It's not the number of times a table is visited by the waiter or the number of service being moved from the table that alone constitutes good service - it's the hosting. And it was missing from this routine and slightly stilted entabliciment. The food was clearly above average. If, on the other hand, it comes to the evening serving there is much more to be desired. No doubt that a small tight menu belongs on a Hotel's bar/restaurant card. 3 of 5 servings were close to inedible - it didn't exactly taste bad, but were poor in taste. Club Sandwich was downright uninspiring and boring. The Hotel would do better here with a Wolt or similar deal from a real restaurant - too bad as they have the facilities here to cook seriously. And it is basically not difficult to ensure 5-8 dishes made simply with high-level raw materials. And if you write classic dishes in your card, they should be classic and not sloppy. If there are deep fried potatoes on the menu, they must be homemade.