"There’s a choice of two bistro-style dining rooms at Tails, but the raw bar counter really is the place to sit to make the most of the experience. The chefs take fish seriously here by adopting a tail to gill approach – and there’s even a drying room on show. They cure their own fish, make their own ceviches, and their sharing shellfish platter is something to linger over. Keep an eye out for the daily specials too, which often feature something a little different. For the ultimate indulgence, accompany your meal with a bottle of champagne." - Michelin Inspector
michelin.com
