Fodor's Expert Review Trivet

This restaurant run by two alumni of celebrated The Fat Duck in Bray was recently awarded its first Michelin star for its meticulous but unfussy modern cooking that features "prime ingredients expertly prepared" and an eclectic but outstanding wine list. Starters include sweetbreads with smoked maitake mushrooms and pickled lingonberries in a cumin-infused sauce and scallops and black winter truffles in broth, while entreés like charcoal-roasted squab breast with persimmon slices or grilled venison with turnips in a pepper sauce display a similar inventiveness. An attached shop sells wine and glassware.