Exclusive, expensive and difficult to find, Vinum's chef deserves a medal for creativity. Where else do you find quail stuffed with ricotta and foie gras? Or a salad of mango, figs and walnuts, or a soup made with carrots and orange? Even the bread is original – beet, olive and walnuts, oven fresh and very good. It's down the alley, 50 metres east of the Capital hotel.