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Savoro occupies an historic building that once functioned as a bakery just off Barnet High Street. The ground-floor dining room has been extensively refurbished, big windows allow natural light to flood in, and the interior boasts fashionable earthy colours. Above the restaurant is Hotel 206, a 14-bedroom boutique hotel offering cool, contemporary luxury.

Fish is a big player on the seasonal menus, and the kitchen mixes modern French flavours with flashes of colour from the Med and the Far East. Curried lobster salad with spiced fennel and mango or seared king scallops with squid ink risotto, lime and sorrel-infused oil might pave the way for pork belly and monkfish with glazed silverskin onions, cabbage and mustard beurre blanc or confit of duck with chilli soft polenta, caramelised spring onion and mango nage. To conclude, look for cinnamon-coated banana fritters with ginger confit, and don't miss the range of wacky homemade ice creams (coffee and tobacco, tahini with sesame seed, etc).

The menu is fleshed out with grills and even a couple of takes on fish and chips (deep-fried skate in saffron batter with hand-cut, 'thrice-cooked' chips, for example). Two course lunches and early evening dinners (6.00-8.00pm, Tue-Thur) are excellent value, and the 50-bin wine list has a decent selection of bottles from around the globe.