It couldn't be in a more obscure spot – within a business park in an industrial part of town – but this barbecue restaurant is perpetually busy. The creations of chef PJ Vadas include smoked meats so tender you could cut them with a spoon. The veggie side dishes are just as impressive – you've never eaten cauliflower and aubergine this good.
Wash it all down with beers produced in the attached microbrewery. Meat dishes are priced per 100g.