Salt

Stratford's gastronomic star is this intimate, beam-ceilinged bistro. In the semi-open kitchen, owner-chef Paul Foster produces stunning creations influenced by the seasons: spring might see glazed parsley root with chicory and black-truffle shavings, onglet of beef with malted artichoke, cured halibut with oyster and apple emulsion, and sea-buckthorn mille-feuille with fig and goat's-milk ice cream.