After more than a decade of service, this neighbourhood spot is becoming something of a Cheslea institution. The locals keep it well-patronised and it's easy to see why, thanks to the relaxed air and spring-like decoration with apple green banquettes and faux blossoming trees. The kitchen doesn't compromise on ingredient quality, with fine produce used in classic dishes like crab raviolo or roast quail with a textbook potato terrine. The wine list is knowledgably curated and pairings are suggested for every dish.