BistronomyBistronomy

Image Credit: In this contemporary bistro, the chef cooks up fishes that are as straightforward and satisfying as the name of his restaurant suggest – and it's a joy to experience. Bistro-style recipes (think French onion soup, beef tartare, chocolate mousse) sit longside traditional specialties, on which he puts a savvy new spin. A case in point would be the great veneur sauce, in which red wine meetings cherries, or the chicken ravioli with tarragon. The indulgent and beautiful prepared desserts are also worth trying – for example, figs roasted in honey and toasted hazelnut crumble with rosemary ice cream.