The two chefs in this kitchen once worked at a prestigious hotel and their skills are unquestionable – which is why it’s so hard to get a table here. Try their ‘premium trio’ which was usually saved for state banquets only – rich and buttery foie gras, plum-scented squab with crispy skin, as well as springy goose webs and wings in white marinade. Barbecued meat is grilled daily in limited servings. Arrive early to nab a seat or risk disappointment.