On Cru

Housed in a listed building, this restaurant with its exposed brick walls is reminiscent of old England. Think Chesterfield chairs, a striking semi-circular counter and dimmed lighting. Kelvin de Pijper's classic market-fresh cuisine lets the ingredients take centre stage, for example, pairing freshly caught cod with a velvety creamed sauce made with fish fumet. Crispy sweetbreads are given a glossy finish with a veal reduction infused with cardamom, lovage and pink peppercorns. This chef honours the natural flavours of the produce while adding subtle, measured nuances. A real gem at the picturesque old port.