The interior of this historic house (1603) in the antique dealers' quarter calls to mind a contemporary loft. The chef proposes healthy, market-sourced cuisine, often using local produce: free-range Clavisy chicken cooked two ways, Jerusalem artichokes and a coffee emulsion; scallops and pork belly, purée of squash and sweet chestnut. Pleasant terrace to the rear and eater-friendly prices at lunchtime.