Located at Peppers Silo Hotel, Grain of the Silos is the culmination of food director Massimo Mele’s Italian heritage and his steadfast dedication to local produce (no easy feat in a restaurant open seven days, serving both hotel guests and walk- ns). Lighting is low and the staff are knowledgeable and friendly.

Try Sandy’s sourdough with whipped fava bean puree and autumn greens, or the ricotta cavatelli with ragu, onions and sage. The meatballs are also ridiculously good, made with a combination of pork shoulder and wagyu beef, slow-cooked in tomato sugo and covered in melted mozzarella.