This bistro specialising in lamb dishes has a small menu featuring different cuts from Mongolia, all aged in the house. Here, lamb is prepared in a myriad of ways: mini lamb pie is made with porcini, truffle oil and parmesan in a vol-au-vent, while lamb skewer uses dry-aged hind leg meat alternated with fat. You may even order a lamb chop on the barbecue. Signature cocktails that call for air-dried lamb or lamb ricotta are also ingenious.