‘Wild’ certainly lives up to its name with its fiercely seasonal approach and focus on pure, local ingredients; what they don’t forage or grow themselves comes from organic small producers. With these raw materials, the chefs produce clean, well-executed dishes that include plenty of preserved elements like pickled celeriac and fermented ceps. If your dessert features the herbal honey from their own bees, then you're in for a treat. The space operates as a wine bar too, where the focus is on natural and organic choices.