This quaint restaurant stands in a restored 900-year-old village. It says “soup” on the sign and its double-boiled soups that take six hours to prepare are must-tries. However, the season-driven menu offers much more than soups. Scrambled egg with brisket deckle and wild chilli imparts big flavours and mild heat. Diners in private rooms may try the chef’s secret menu. Make sure you book your table and pre-order your favourite seafood.