he trend for paredback, i ndustrial spaces still r uns amok i n this town and, as such, i t ' s a l mo s t refreshing to come back t o Caprice each time with its signature brand of old-world elegance. From the plush furniture and high ceilings, resplendent with crystal chandeliers, to t he sparkling open kitchen with an impressive brigade working like well-oiled clockwork, you i mmediately feel reassured and i n good hands from the moment you approach reception. Rarely do the staff put a foot out of place, but their high level of efficiency feels natural rather than mechanical.
When it comes to the food, brush aside any misconceptions about fussy French food in tiny proportions—each time we dine here, we leave clutching our sated stomachs, practically rolling out of the restaurant filled to the brim with all manner of fine ingredients. Fabrice Vulin is a generous chef, creating exotic dishes strongly rooted in French cuisine but with a decidedly international outlook, thanks to his extensive experience cooking around the world.