Proprietor Nick Price's pioneering spirit transformed this former Bushmills whiskey warehouse into a top class restaurant way back in 1989 - at a time when the city's dining options were somewhat limited. Downstairs the red-brick wine bar and informal Anix still packs in the punters as does the more formal, intimate upstairs restaurant. The menu offers local and international cuisine and prides itself in its range of locally-sourced foods. Service is friendly and meticulous.

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