Find this good restaurant in a former 18th century posting inn - now the comfortable Trehellas House Hotel - just off the A389, north of Bodmin.
Their smart, slate-floored, restaurant is used for dinner, a less-formal, airy conservatory for lunch - when the cooking is slightly less ambitious.
The food on offer is based on seasonal local produce, and whilst in no way trying to be ground-breaking offers good, carefully cooked, dishes.
Although the treat of Bouillabaisse is often listed, and can be taken as a starter or main course - but pre-ordering is recommended.
Winter starters such as 'Broccoli & Cornish Blue Cheese Soup'; 'Wild Mushroom & Spinach Risotto'; 'Pan-Fried Cornish Scallops with Black Pudding & Pea Purée' and 'Venison Terrine with Courgette & Tomato Chutney' set the style.
Perhaps followed by 'Pan-Fried Cod Loin & Creamy Seafood Tagliatelle'; 'Pan-Seared Cornish Venison with Roasted Sweet Potato, Wild Mushrooms & Turnip Fondue'; 'Breast of Pheasant with Mashed Potato, Roasted Root Vegetables & Redcurrant Jus' and 'Biable Farm Fillet Steak with Fondant Potato & Wild Mushrooms' amongst the listed mains.
Puds are hard to resist - with 'Warm Chocolate Cake & Vanilla Bean Ice Cream' and 'Lemon & Citrus Tart & Clotted Cream' a couple of favourites.
- Food Style: Modern British
- Lunch: all week 12.00-14.00; set L £15 (2 courses); mains about £15 to £27
- Dinner: all week 18.30-20.45; set D £15 (2 courses); mains about £15 to £27
- Seats: 40
- Wine: a concise list has modest mark-ups
- Children's portions: When possible
- Wheelchair access: Yes
- Directions: See the map on this page
- Parking: Yes
- Rooms available