梅斯旅馆

This black-and-white timbered building is reputedly over 400 years old, but you wouldn’t know it from the smart, contemporary interior with a wonderfully bright feel. It’s the latest venture from experienced chef Aiden Byrne, who here offers his brand of detailed, eye-catchingly presented cooking via a tasting menu of technically adept dishes such as cured scallop with golden beetroot and white currant. Byrne delivers some of the dishes himself, at which point you will notice his infectious enthusiasm shining through.