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Da Nello Review

Dishes are inscribed on the windows of this greatly extended, fifteenth-century granite town house just off the High Street. The modest frontage belies a Tardis-like timbered interior, which opens out and culminates in a marble-floored Mediterranean piazza.

Local fish and meat get a good airing on the regularly changing menu, in the shape of seared scallops with a brandade of smoked haddock and beetroot salad, baked sea bass with tomato, orange and chilli, scallopine of veal with asparagus, cherry tomatoes and tarragon, or medallions of beef with Barolo sauce.

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