CIBO

The contemporary pared-back dining room, illuminated by a skylight, is in distinct contrast to the 17C Burgundy stone building in which it is located. Chef Angelo Ferrigno crafts subtly creative modern food and is committed to sourcing his ingredients locally, in fact exclusively within a 200km radius. He rustles up dishes in the zeitgeist, rich in raw, natural and Scandinavian influences, whose art-directed plating is truly exquisite. His pickled beetroot carpaccio-style, with smoked catfish and raspberry vinegar, or his barbecued and butter-basted carp “rib”, cooked like a steak, with fresh peas, honeyberries and fish-bone jus, are models of gourmet craftsmanship, as are the desserts ( a special mention for the buckwheat, sweet vernal-grass and strawberry tart). Polished service and insightful tips from the sommelier add a final flourish to this appetising portrait. Be warned: tables are snapped up fast!

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