Club Havanah

Expats and the local glitterati saunter here for upper-crust fare with a strong French accent thanks to Georges, the French chef, who can be seen through the glass, working his magic in the kitchen. The pages of its menu are a gateway to wonder.

Whet your palate with cracking petits gris farcis au coeur d'ail (snails with garlic), wolf down a lip-smacking médaillons de boeuf aux trois sauces (beef medallions with three sauces) and finish off your meal with, say, nougat glacé au miel et amandes (frozen dessert with candied fruit, almonds, honey and whipped cream). After having two satisfying dinners here, all we can say is: vraiment très bon (really very good). Just one grumble: the big fake fish and siren at the back are ludicrous.