Sympathetically renovated 18th century rural pub, this airy, light restaurant captures the essence of Southern Italy with warm, efficient service in surroundings that combine contemporary style with original features.

Neapolitan chef/proprietor Raffaele Tevola combines the traditional and innovative in dishes cooked to order using the freshest, best quality produce with an emphasis on fish and pasta.

Seasonal menu includes ravioli stuffed with goat's cheese and marjoram in tomato sauce, halibut fillet with julienne of courgette in saffron sauce, rack of lamb in red wine, balsamic vinegar and rosemary and homemade Frangelico hazelnut praline ice cream. The cost of a meal can vary rather widely, dependent on whether you choose to stick to one of their pasta dishes or splurge on a starter and main course instead.

Good, diverse range of lesser known Italian wines and digestivos as well as local Adnams ale and Italian beers.