Restaurant Sat Bains

Frommer's Review

The finest cuisine in the former gastronomic wasteland of Nottingham is served in this dining room installed in a hotel at the end of a small lane, home to a number of low-slung Victorian houses near the River Trent. The setting on this quiet lane is elegant with stone floors, classy black-and-white photographs, and low ceilings. The chef, Sat Bains, continues to polish his classic repertoire by using rigorous, precise cooking techniques and flawless ingredients. He's known for his intriguing "marriages" of flavors such as roast scallops with braised oxtail or Dover sole with Hereford snails. One of our favorite dishes is poached and roasted wild duck accompanied by beans and hazelnuts with a Banyuls sauce.

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