Sri Lankan flavors infuse the dishes at this quiet winner, which also employs Western ingredients to arrive at its very own delicious concoctions. For a more extensive exploration of this island nation’s cuisine, go for the degustation menu. Or stick to such decidedly untraditional items as lamprais, which might stuff a classically French bacon-wrapped rabbit loin and eggplant curry into a banana leaf. Halibut “ceviche” is more like flavored sashimi, with hints of coconut milk and serrano chilies.
This contemporary space with its wraparound windows and slate walls is a perfect showcase for the cooking. Dine solo at the bar with a bittersweet Dubonnet sangria, or come with friends to share food and wine—the polished staff makes either experience enjoyable.- MICHELIN guide inspectors