Le Gallois -- Y Cymro

Frommer's Review

For the flavors of the Mediterranean, this restaurant is without peer in Cardiff. The chef and patron, Padrig Jones, served under the enfant terrible of English chefs, the famous Marco Pierre White, and Jones learned his lessons well, scoring some knockout dishes from his own culinary imagination as well. In a stylish, contemporary atmosphere, this family-run favorite is two-tiered with clean, bold lines. Fashion and technique are evident in the specialties. The pot-roasted pigs' cheeks with truffle mash is better than dear old Mom made. You might also opt for the pan-fried filet of salmon with a beet vinaigrette and cauliflower purée. Also praiseworthy is the shank of lamb with a tomato couscous. A dessert specialty is Black Forest parfait with a warm blackberry compote.

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