"The three-storey restaurant has a bar and counter seats around an open kitchen on the ground floor, while upstairs, heavy leather chairs, dark wood wainscoting and antler chandeliers evoke classic steakhouse vibes. Grass-fed and grain-fed beef steaks are the house specialities, especially those dry-aged for over 21 days. The creamy mashed potato cooked over a wood fire is rich in smoky flavour. Round it off with your favourite whisky." - Michelin Inspector
