Salthouse Harbour Hotel, The Eaterie

Right on the waterfront overlooking the marina, The Salthouse Harbour has been converted from a warehouse and is now a design-led modern hotel, full of vivid colours, quirky knick-knacks and interesting artwork. The Eaterie, with leather-look banquettes, large windows and relaxed but informed staff, concentrates on seasonal, local produce, particularly fish: grilled mackerel fillet with pesto, say, followed by fillet of sea bass with pancetta, olive oil and onion mash, and cavolo nero. Dishes are composed with attention to flavours, so buffalo mozzarella is served with beetroot and pine nuts, and main-course rump of lamb with tomato salsa comes with caramelised shallot rösti, smoked aubergine purée and chargrilled courgettes. Tiramisù and vanilla pannacotta with roast figs may figure among tried and tested puddings.