There are not many restaurants still going strong after 35 years but Tatlers is proof that if the magic formula is right then the people will come back again and again.

The slightly imposing interior belies a relaxed and informal atmosphere inside. Each of the three dining rooms downstairs has a unique character but all have the bare scrubbed oak tables and interesting artwork on the walls.

Things have been going especially well since March 2006 when talented and locally well-known Head Chef Brendan Ansbro joined. The basics of his cooking are impeccable - faultlessly cooked meat and fish, well-made sauces, well-sourced ingredients, etc, but where he differs from the rest is in his clever use of influences from other continents.

Far from "Fusion Confusion", however, his menu reads intelligently despite the little surprises. Add to this the fact that absolutely everything is made on the premises, except the organic sourdough which is bought from a local artisan baker and the cheeses which are sourced from a supplier in North Norfolk, and the result is that every dish is full of exceptional freshness and flavours.

To get things rolling you might choose a chunky mixed game, pistachio and cranberry terrine with a dollop of spiced winter fruit chutney and a little crunchy parsnip salad or maybe a feisty crispy fillet of beef Thai salad - zingy and mouth-wateringly fresh.

Main courses offer dishes such as a juicy fillet of locally-caught cod with a fricassée of Cromer crab, Morston mussels, potatoes and tomatoes or a light and fluffy wild mushroom and spinach tart with a winter salad, parmesan and truffle oil.

The cheeses should be tried but then it's hard to turn down a simple pear and apple crumble with a notable home made vanilla ice cream or an unusual baked white chocolate and poppy seed cheesecake with rhubarb.

The real draw though is the set lunch menu which is astonishingly good value (£10 main course only, £14 for two courses, £18 for three), along with a fair priced wine list and happy staff to boot!