Bacchus

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Lonely Planet review

The speciality of chef Nuno Mendes - sous-vide cooking in which ingredients are slow-cooked in a vacuum for hours and hours - is put to the test at this smart erstwhile pub and succeeds. The rabbit mousse is just this side of absolute perfection but you must try the langoustines with Catalan mix to experience one of Mendes' signature foams (in this case a hot garlic one). For mains, expect the likes of warm cod wrapped in chicken skin and sesame-crusted squab with foie gras.