Edie’s

At one end of a parade of shops and cafés above Carlyon Bay, there is more culinary glamour to Edie's than might first appear. Co-owner and chef Nigel Brown has worked at several fine-dining aristocrats, but Edie’s looks and feels like a true neighbourhood spot – not least because it is run with such sympathetic charm. Contemporary European brasserie cooking is the name of the game, with a good-value fixed-price menu supplementing an impressively adventurous carte delivered with a ‘real eye for detail’ – even in the simplest, most straightforward dishes. Freshly landed Cornish seafood is always a good shout, be it lobster with courgette and tarragon hash brown or hake partnered by a colourful melange of golden beetroot, radish, pancetta and herb yoghurt dressing. Otherwise, there are always plenty of takers for the dry-aged fillet steak with chips, beef tomato and peppercorn butter. Finish with something sweetly seasonal such as strawberry soufflé with elderflower juice or lemon posset with raspberries and Turkish delight. The short, helpfully annotated wine list is notable for its reasonable mark-ups.