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A moat bridge and a heavy oak door greet you before you've even seen a menu, which sets the tone nicely. Inside, timber ceilings meet a light, contemporary room, and a glazed extension opens onto countryside views. The cooking at this Michelin-starred restaurant ranges from street food bites to pheasant on the bone, and the vegetarian menu is equally serious. A bread trolley makes the rounds; the focaccia draws attention.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Ceviche
“The meal may kick off with generous street food, before moving onto a ceviche or a bao of seabream, or a textbook-perfect pheasant on the bone.”
Michelin Guide -
Breaded turbot
“Examples include breaded turbot cooked on a plancha, flanked by a tempura of mussels and a mussel sauce oozing in character, with a nori and oyster leaf mayonnaise which further enhances the dish’s briny dimension.”
Michelin Guide -
Focaccia
“Throughout the meal, you are invited to select bread from an amazing bread trolley (don’t miss the focaccia!).”
Michelin Guide
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