Serving breakfast all the way to dinner, Firebake’’s forte is the sourdough breads it makes in its massive wood-fired oven using flour milled on site. Indeed, the breads are good –dense, rustic loaves which are enjoyably chewy and full of flavour. The fruit loaf is a particular favourite.

The a la carte menu offers a good range of dishes, served on beautiful antique-looking plates that assure one of great Instagram pictures. Highlights include the chicken liver pâté, mushroom soup with smoked paprika, and the smoked eggplant topped with hummus, tomatoes and manchego.

For mains, the striploin is very good and accompanied by nicely done ratte potatoes and chimichurri. End with the bread-and-butter pudding, a heavy but lovely dessert which takes about 20 minutes to be served.