At this small restaurant in an old building with exposed brick and pebble interior walls, diners have two options: excellent value for money at lunchtime or more elaborate dishes in the evening with the single set menu. The new chef, who likes to give the classics a modern twist, has a fondness for France's South-West: catch of the day, lamb fillet, stuffed violet artichokes – always with top-notch ingredients. Attentive service.