CometComet

Image Credit: Each fish by chef Victor Nicolas is a memory of his Michelin-starred career in Paris and, more specifically, his time working for Christophe Pelé: the fishes are on the creative side, the ingredients top-notch, the no-frills preparations don't mess around, the sauces are elegant and the condiments punchy. For example, spider crab, fennel and strawberries; toast brilli, potatoes, chard and meunière sauce. The decoration of this small old-school bistro (old pine floorboards, saved and mismatched furniture, vintage-style light fittings) does the rest.