漂流木酒店

The open kitchen takes centre stage at this old quayside warehouse where provenance and seasonality are of utmost important to the chefs. Each dish on the set menu is named after the inspiration behind it, be it a local farmer or place – such as 'William's Grains' or 'Terras Farm' – while foraged ingredients also play their part. Don’t be surprised to see the occasional South African influence too, as the chef-owner is from Cape Town. The pared-back room has a natural feel, and it’s worth checking out the glass-walled wine cellar.

Hidden away in an attractive courtyard, this rustic little bistro is well worth the climb up the steep High Street. It’s a cosy, welcoming place, where the informality contributes to a light buzz among the contented diners. An open kitchen allows for a good view of the classic, well-crafted cooking, which takes the form of a concise, regularly changing à la carte which relies on local produce. You'd do well to start with the fabulous crab fritter and end with the honey cake.

Amusingly named after Chef Alfred Petty and his three brothers, this keenly run restaurant sits in the shadow of Truro Cathedral. It’s a smartly designed place with linen-laid tables and a few decorative nods to the Petty boys’ love of board games, such as chess piece artwork on the walls. The ambitious, generous cooking starts with snacks and an amuse bouche, before a concise choice of dishes – such as scallops with a regularly changing sauce, which might be a wonderfully smooth and punchy mix of roe and ’nduja. Attentive service adds to the appeal.