Martin

A former barman at Au Passage, Loïc Martin opened his eponymous tapas bar and bistro with an emphasis on local and organic produce. Everything here is homemade, and the space is cosy and simple: exposed stone walls, a carpeted veranda, massive (but discreet) heaters, and jars of silverware on every table.

Our visit started with subtle, fresh gin and tonics, one with cucumber-infused Tanqueray and the other with Plymouth, lemon and cinnamon. The bar was packed by 8.30pm, with clients coming for the excellent organic wine list (which changes weekly) and the spanking fresh tapas. So fresh, in fact, that the kitchen had just had a whole pig delivered, which the chef had carved himself to make the pork pasties. We loved the chorizo, the salmon gravlax and the warm turnip with diced pear. All the fruits and veggies are organic and supplied by Parisian market gardener of-the-moment Joël Thiébault.