The beautiful vaulted, red-brick ceiling is a key attraction at this well-run and deservedly busy restaurant. An experienced chef takes traditional dishes and gives them a modern update, while using the best of the local larder and delivering plenty of flavour. Their house specialities include Siberian sturgeon caviar, Dover sole cooked over a wood-fired grill and, as the name would suggest, Fiorentina steak, which is dry-aged for 30 days before being chargrilled.