Il Pagliaccio

Though prices have climbed – pushed up, perhaps, by a second Michelin star – chef Anthony Genovese still offers a true gourmet experience here. The menu successfully incorporates both Mediterranean and oriental influences and his sure touch is evident in innovative combinations such as roasted squid with rhubarb or foie gras served with amberjack. There’s also an interesting wine list. Leave plenty of space to try one of the excellent desserts, which are prepared by Alsatian pastry chef-genius Marion Lichtle.