Judith Stafford
Google
Grand Café is a gem. We have always had delicious, inventive food. There are no unnecessary frills or frippery to disguise questionable cooking. The service is calm and controlled, again inspiring total confidence in the fact that this operation knows exactly what it’s doing and does it extremely well.
Our smoked eel starter was delicious with a punchy horseradish and little mound of pink pickled onion. Our creamy fish roe was topped with soft, warm eggs. Portion sizes and presentation are perfect.
We shared saddle of rabbit, served with two skewers of offal. The meat was succulent, with chips to mop up the juice.
Despite feeling full - we’d mopped up every last drop with bread around the plates - we somehow managed to find space for a deep, dark chocolate pot and a little, white, wobbly buttermilk blancmange topped with strawberries and their syrup.
The room was full and there was a very satisfied buzz of conversation laced with cool music at just the right level.
Sadly, as we have to drive there, we couldn’t partake of a French Negroni or a linger over a bottle of Château Maris wine. (We must find friends who don’t drink!)
We already look forward to the next time and will continue to recommend it as the best restaurant in the region and in fact, on our top ten list of anywhere.