Racines by Daniel Gallacher
"This self-taught chef with Scottish roots can be relied on to turn out inventive and brilliant dishes that spurn conventionality; he changes his menu every week according to produce to be had at the market. Fresh and meticulous dishes, as in his sea bream marinated in a green herb infusion. The food is dependably delicious, and the restaurant, which calls to mind a modern bistro, is always full." - Michelin Inspector
