"'Aniar' means 'from the west' and indeed the local area is a key inspiration for both the 'back-to-nature' cooking and the chic, moody décor here. The micro-seasonal menus are finalised based on the day's locally sourced produce, which is showcased in pure, delicate and well-balanced dishes such as exceptional raw beef dressed with top-notch nasturtium oil. The cooking cleverly blends traditional and modern techniques, while contrasts in texture, temperature and acidity are also a feature. Many courses are served by the chefs themselves, some with accompanying poems." - Michelin Inspector
