Behind a 19C façade and within 18C walls, this contemporary hotel designed by Jean-Philippe Nuel has its own lounge-style restaurant adjoining the bar. The menu is in keeping with the culinary zeitgeist: for example, tuna sashimi, mango, avocado, with soy and sesame sauce, or saddle of lamb with herbs, crispy potatoes and courgette coulis. For tables of friends, there are large dishes designed to share (whole fish, rib steak etc). For those with a sweet tooth, cast an eye over the display cabinet, where some desserts are plated up and there are pretty pastries to choose from.