The Hole in the Wall

This much-renovated Georgian town house once was hailed as the best restaurant in the West Country. Because of increased competition, it no longer enjoys such a lofty position, but the food is still good. Menu choices change frequently, according to the inspiration of the chef and the availability of ingredients. Everything is made on-site and from scratch. Start with such choices as steamed River Exe mussels in sweet chili jam or locally kiln-smoked chicken on a seasonal salad bed. From here, you can order such well-crafted mains as a roast pumpkin and sage risotto, or grilled filet of line-caught sea bass with a shallot-and-balsamic dressing. A whole roast partridge is served on savoy cabbage with bread sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.