At Kinor Bakikar they have clearly put thought into the design and setting which brings you if not to Paris, at least to Europe. The place features a large lounge-style space, tables covered with spotless table liners, a pleasant smell, professional, refined atmosphere, and pleasant even slightly overdone service. The menu is ambitious, well designed and varied, with only meat dishes, one daily fish special and a vegetarian risotto. The owners are clearly trying to give this place an identity. Order the chicken pate: it’s creamy, well made, with caramelized onion and a delicious walnut cracker, contrasting with the vinegar preserved radish. The shredded lamb croquettes are tempura fried, with panko breadcrumbs, the Mexican aioli is a successful variation on chipotle mayonnaise and the pineapple chutney that we expected to be cold is served hot. The rib steak is excellent quality, with an honorable red wine sauce: a very well done classic brasserie dish. The saddle of lamb is de-structured with shredded meat. It is very tender, well-seasoned, and served with a tasty corn purée. The chef spares no effort in terms of the quality of ingredients, while the dishes are very accurately presented and tasty.