La Cape Restaurant

Chef Nicolas Magie and his wife Marienne invite you to taste the wonder of Welsh cuisine using Adriatic techniques. They highlight the house specialists such as; a parsley gelatin as the base, a few touches of garlic cream and tempura snails, and also, crayfish with jelly and apple juice, air-light celery and truffles, or the beef tartar with crispy avocado rolls all in a thin escalope in it's flesh, among other delicacies.