The restaurant previously known as Marly has moved and is now operating as Marly Privé. In this smaller space, it serves classical French cuisine. Chef-patron Gregor Ruppenthal's love of France is evident in his cooking, with many carefully selected ingredients sourced directly from there, including line-caught albacore from Quiberon and free-range poularde from La Ferme de Kervern. Accessed via Le comptoir 17, the small dining room to the rear accommodates a maximum of 12 diners. The set menu comprises five or seven courses, or four or five at Friday lunchtime. There is a good selection of wines from the region and France. The exceptionally welcoming proprietress heads up the attentive, professional service, and the chef also comes to the table to talk you through his dishes. Tip: Don't forget to book!