Restaurant 22

A pleasant terraced Victorian house, conveniently placed for the centre of Cambridge, with a green and salmon-pink dining room of intimate formality - all very smartly done.

Every month there is a new four-course set price dinner menu, with an additional fish course for £6.00 if required. The food is excellent, modern in style and reasonably adventurous but not overly so, none the worse for that.

Sample dishes to start with could be: pan fried mackerel on horseradish rosti with spring onion oil; duck and pork rillettes with cured meats and pickled gherkins or brandade of haddock and new potato soup. Followed by poached salmon with fresh asparagus in lemon butter sauce; roast guinea fowl with spring vegetables in tarragon jus or pan fried calves liver with new carrots on leek and pancetta dauphinoise in sage jus.

Desserts are safely traditional; typically rhubarb fool constructed in the knickerbocker glory style, with honey cream, toasted oats and sponge biscuits or orange tatin with honey and whisky ice cream.

The wine list is exceedingly enterprising with a choice of house wines starting from £11.95.