{atribut_213} in ambiance {atribut_210}

{atribut_213} - restaurant details and reviews pizzerias and restaurants in ethnic restaurants {atribut_210} address ,, {atribut_213} reservation and reviews

{atribut_213} in cuisina and ambiance {atribut_210} telephone chef

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Type of restaurant : Contact Information |

Overview

Restaurant type :
Price area: (no drinks)
Cuisine :
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Details about in city - , cwith kitchen address .Go here to reservation page

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Details and Ambience

  • Restaurant type:
  • Price area: (no drinks)
  • Cuisine:
  • in
  • Owner:
  • Chef\s name:
  • Maitre d\s name:
  • Sommelier\s name:
  • Payments:
  • Schedule:
  • Attire: smart casual
  • Meal Lunch: 1
  • Options Healthy: 1
  • Options Vegetarian: 1
  • Parking Street:
  • Payment Cashonly:
  • Reservations: 1
  • Hours Display: Tue-Sat 10:00 AM-6:00 PM
  • Open 24hrs:
  • Groups Goodfor: 1
  • Kids Goodfor: 1
  • Seating Outdoor: 1
  • Accessible Wheelchair: 1
  • Parking Free:
  • Parking Garage:
  • Parking Lot:
  • Parking Valet:
  • Parking Validated:
  • Options Vegan: 1
  • : Casual
  • Meal Breakfast: 1
  • Meal Dinner: 1
  • Post Town: Leicester
  • Price: 3
  • Alcohol: 1
  • Alcohol Bar: 1
  • Alcohol Beer Wine: 1
  • Room Private: 1
  • Smoking:
  • Parking:
  • Air-Conditioning: Yes
  • Wi-Fi: Yes
  • Smokers Area:
  • number of rooms:
  • Number of seats in restaurant:
  • Terrace: No
  • Seats on terrace: 0
  • Ambiance: Elegant
  • Details Ambiance: Modern European
  • Specialty: Specialties: - squash and lentil tagine, wilted greens, lebanese cous cous, sweet chilli dressing - fillet of shire beef, spring pea puree, fondant potato, mushroom and smoked garlic fricassee, beef jus - morrocan spiced rump of lamb, sprouting broccoli and turmeric potatoes, cherry tomato and chilli jam - fillet of seabass, chorizo, aubergine and olive fricasee, chargrilled fennel and sundried tomato reduction - roast organic salmon, coconut and thai spiced mussel ragout, jasmine rice, bok choi
  • Restaurant slogan:
  • Curiosities:
  • Other information:

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