Best Maple Glazed Pork Belly Apricot and Sage Puree in Skipton

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Le Caveau
Le Caveau
93/100 (989 ratings)
Restaurants
Vegan Options
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Duck breast
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cheese board
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Maple Glazed Pork Belly Apricot and Sage Puree
Devilled Whitebait
Venison
Roast Beef
Sticky Toffee Pudding Tart
Cheese Board
Hake
Whitebait so Underrated
Beef
Tasting Menu
Patatas Bravas
Haggis Risotto
Haggis
Cakes
Confit of Duck Leg with Haggis
Chocolate and Biscoff Bread and Butter Pudding
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Patatas Bravas
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Accepts Credit Cards
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Mid-range
"Visited last night for my partners birthday. What an incredible experience both front of house staff amazing 👏 food was exceptional and great..."
Hannah Argyle
"Excellent food, attentive service without being intrusive, friendly, classy, but unpretentious. We'd just got married at the registry office and it..."
Tina C
"I've been eating here for many years and La Caveau never disappoints. The food is always different, but superbly cooked and presented. No wonder the..."
Managra J
"We came for dinner back in October. Great service and a really intimate space. I had scallops to start which were terrific. Both mains were to a high..."
Jamie Will
"An oasis in the high street. Booking is highly reccomended to avoid disappointment. Mark and the team make your visit 1 to remember serving amazing..."
Ann Hunt
"Beautiful food; innovative menu and well executed. Cosy and charming atmosphere with the limited number of tables and being underground. Very affable..."
Tara S
"Seriously the best meal I've had in years. The Muscles were to die for and the Hake was absolutely delicious. Going back in December before we go to..."
Mark Henry
"We attended the Valentines set dinner night and it was superb. Great choices on the menu, prepared beautifully. Good service and great atmosphere...."
Velovite
"The best place I've been to in years. I am dairy intollerant and the chef Mark and the other people working there went above on beyond to help with..."
Mark Rung
"Excellent food to die for, good service not in your face, they made me feel welcome, at the end of night the head chef came out to talk to customers..."
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