Forget studying the menu – just go for one of the tasting menus and loosen a belt notch in readiness for dish after delectable dish. This is home cooking at its best with a pinch of seasonality – as simple as 24-month dry-cured prosciutto sliced by hand, ravioli with ricotta, taleggio and saffron, and wild boar stewed with mushrooms, thyme and juniper berries.
The back garden, where jazz is piped in at reasonable volumes, is an inspiring retreat for a meal.