The stylish restaurant, found in the equally stylish Le Priori Hotel, became a hit as soon as it opened its retro-sleek doors. The chef combines the best local produce in traditional Continental preparations with truly amazing results. The menu is unusual and innovative, but there's enough familiarity to appeal to a good cross section of diners. Begin with foie gras pressed with apples and port, or try the Italian-style red tuna sashimi. Follow with a main course of pan-fried veal sweetbreads, or Alberta rack of lamb with a mustard and citrus crust. Desserts are inventive: try the "spice bread reconstruction" with petite scoops of three ice creams – nutmeg, cinnamon and clove, and anise.