Excellent, cosy restaurant specialising in wood fired cookery. They use (or at least they did when we went) Beech and Oak wood to cook the majority of their dishes. The Socca was crisp, nutritional with a fruity olive oil finish, the entrecote charred and caramelised but expertly medium rare in the middle. The potatoes were somewhere between chips and roast potatoes whilst the wood-fire finished apple tarte was as comforting as one would hope it could be.
What a surprise and a gem. We had the socca as appetiser, then ribsteak and oven-baked truffle pasta. Absolutely delicious and such a friendly service. Thank you very much Jonathan!
Cosy, family-run restaurant with superb food. The baked mussels with parsley butter were the best mussels we've ever had; the steak and the pasta dishes were also excellent. The staff were having fun that night too, which made for a great atmosphere. Highly recommend.
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