On the road into town, enjoy a gourmet interlude in this spruce, yet unpretentious restaurant depicted by a cosy, contemporary interior and a warm welcome. The culinary score is the work of chef Gennaro Rotella, hence the Italian twang of dishes such as cappellacci stuffed with greater amberjack (fish), confit of yellow tomatoes and smoked provola. Delicately crafted, the chef’s cuisine stars regional produce like raw and cooked Seeland vegetables and beef from the Franches Montagnes district. Head to the cellar to choose your cheese, which you can wash down with a 10- or 20-year-old Tawny port. A most charming front-of-house team.