The stuff carnivorous dreams are made of, this snug, elegant restaurant sources its meats from the owners' very own, centuries-old butchery. There are many highlights, not least a sublime crumbed pork sausage and melt-in-your-mouth Florentine T-bone steak, the latter served on a slab of Himalayan pink salt with butter, lime and rosemary oil. The wine list is impressive and the service courteous.

Book ahead, especially later in the week.