It is not every day you can eat in a Medieval vault. It will cost you for the pleasure, to be sure, but as with any costly thing, you can figure out the economics based on what you actually get for the money. Astoundingly attentive service, a vast bar, quite esoteric and high-quality ingredients and a superlative wine collection combine to make this place costly. The historical ambience probably adds to the bill, but let us get to the food/service. To keep a menu as vast and changing as this one going (and for quite a large place too) is a sign of true professionalism. The waiters and maître d have all the grace and confident ease of folks who know their job, their environment and know how to do it all very well. I had a starter of calves' liver in salad. A place that relishes liver (there are not too many) necessitated me giving it a try and it was cooked so well, and served with a sharp current jelly which really created an interesting contrast. For the main course I had braised beef with red cabbage (rich, dark, fragrant) --- a perfect portion - not insultingly small, but not extraneous. I had the cheese platter to finish and - at times - I have been to places that have clearly raided the supermarket for some baby bell. If this place raided anywhere it was a top fromagerie. Such contrast and just the right size after two courses. Everything from starter to an after dinner brandy extolled the virtue of knowing what is just right - in size, taste, contrast. Summatively, although such an experience is pricey, you'd be surprised if it wasn't - a true experience where cost correlates to visible quality. And a free preprandial dry sherry while menu browsing. Even the wine steward was happy to make suggestions, with enthusiasm and interest. A class act. read more