Mossel & Gin

The name is the menu: pots of mussels in inventive broths (the truffle version has a following) paired with a long list of gin and tonics, in a tucked-away corner of the Westergas grounds. Around that core the kitchen plays confidently — ceviche with crunchy corn, fish and chips, an aubergine in garlic cream that converts committed carnivores. The park-side terrace is one of West's happiest summer spots; indoors is snugger and honest about it. Weekend afternoons from one o'clock are the sweet spot; evenings, book.