An attractive 300-year-old former school in the town centre is home to this delightful restaurant, which is named after the chef-owner’s favourite herb. Sit on the cosy ground floor or in the intimate upstairs room, where beams divide the area into three. The creative cooking showcases the complex technical skills of the kitchen, while the well-sourced produce provides delicious natural flavours. The finely balanced combinations often look to Japan for inspiration, such as miso with scallop, clam chawanmushi with pork and bonito with sea bass.