An ebullient team of brothers still produce, after all these years, excellent food in their superbly classic restaurant. A space more like an old, wood-panelled club room, or an old fashioned first class French railway dining room, than a restaurant. A sophisticated, if somewhat schizophrenic, approach covering classic Mediterranean cooking. Regulars like Vienna schnitzel and seasonal like duck, quail or stuffed rabbit loins. There are gems, often rare ones, from the wine cellar.
