Cotto

This innovative restaurant lies above a small deli-bakery, attracting a youthful clientele to its contemporary, wood-filled interior decorated with modern paintings for sale. Its success stems from its "no frills, no choice" three-course fixed-price dinners. That menu is based on quality ingredients freshly cooked to order. A typical evening meal might begin with carpaccio of Cornish monkfish, follow with a soup of wood-roasted Fenland spaghetti squash with pesto. For a main, perhaps slow-roasted Suffolk partridge might appear with a beet salad, followed by a selection of cheese and poached prunes. For dessert, perhaps a tart of Willingham pear and almond. Much of the produce that goes into these meals comes from local organic farms. Lunch is less elaborate, featuring such dishes as Pollock and leek fish cakes or roasted pigeon breast. You can also try Cotto for breakfast (have a slice of their sourdough bread).

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.