What is young chef Killian Crowley doing up north? Developing his talent and sharing it with local gourmets - and we envy them! Behind this traditional local cuisine lies the roaster's skill, as in the plaice with asparagus with its addictive butter and preserved lemon, or the guinea fowl roasted to perfection, with the skin as crisp as the potato straws. Essentialist cuisine with taste as its driving force! Having decidedly gone up in the world, this is a highly-deserving winner of Terroir Restaurant of the Year 2025.