Savoy Cabbage

In an 18th-century converted warehouse on Heritage Square, chef Peter Pankhurst has been cooking excellent pan-European comfort food for 10 years. The high-ceilinged room, with its glass mezzanine and travertine-marble floor, is the site of occasional opera nights, when singers stop in to perform arias.

We loved: Cassoulet of house-made cotechino sausage with lentils, polenta and salsa verde.

Insider tip: During the restaurant’s Offal Festival in August, Pankhurst features a number of organ-meat dishes.