贝尔法斯特私人房间，套间及独立出入

Hidden away down the narrow lanes of the Cathedral Quarter is this urban, industrial-style restaurant named after a 200-year-old secret society. It’s full of energy, both from happy diners and the infectiously enthusiastic team. Chef Gareth McCaughey’s philosophy revolves around letting superb ingredients do the talking, from wild halibut to lamb loin, in dishes filled to the brim with bold, complementary flavours. The wine list offers an interesting selection of low-intervention, natural, organic and biodynamic wines, all available by the glass.

Coming from the team behind EDŌ, this buzzy younger sibling is named after Chef Lottie Noren’s daughter. The space has been smartly converted with a contemporary bistro look and an open kitchen with the focused team all on display. They craft a concise menu of produce-led dishes designed for sharing, such as a tempura-like langoustine scampi with their take on a sauce gribiche. While pared-back in style, the cooking never lacks in flavour and there’s a welcome generosity to the portions and pricing too. Super-friendly service only adds to an already delightful all-round experience.

Tucked away on the first floor, there's a subtle retro look to this friendly restaurant a little outside the city centre. The chefs don't try to reinvent the wheel but instead focus on using quality local produce in well-executed versions of tried-and-tested dishes, available from a concise à la carte, a well-priced midweek set menu and some specials chalked up on the blackboard. Beef is a feature, with the likes of flat iron steak and Tournedos Rossini, but the kitchen is equally adept at fish cookery in dishes such as cod with chorizo, white beans and chive cream sauce.

Nothing beats the buzz of a big bistro and, judging by the numbers who flock here, the locals heartily agree. Its menu of unfussy, appealing dishes takes inspiration from across Europe, with Italy playing a particularly large role from arancini to gnocchi via burrata – this is the kind of food you want to eat every day. The city centre location is another draw, as is the set menu, where you'll find the best value. The period building also houses a cookery school and event space.

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