Le Gallois -- Y Cymro

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 are 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 warm blackberry compote.

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.