Baba au Rhum

This is, first and foremost, a real bakery. The viennoiserie is the reason to plan a morning around it: flaky, properly laminated croissants and almond croissants, pains au chocolat, and a rotating case of tarts, quiches and cakes. The bread program feeds the rest of the menu, so sandwiches arrive on good baguette and the crusts on the wood-fired pizzas have character.

Beyond the counter, the kitchen runs an all-day menu that leans French-cafe with Goan and international detours: pizzas, pastas, burgers, big salads, breakfast plates and eggs done several ways. Portions are generous and the cooking is consistent rather than flashy. It suits long, slow sittings under the trees, which is exactly how most people use it. Vegetarians are well looked after across the bakery and mains; the vibe is casual and barefoot-friendly rather than polished.

Start at the bakery counter: an almond croissant with a coffee is the classic Baba au Rhum move, and the plain croissants and pains au chocolat are reliably good. For a full breakfast, the croissant sandwiches and egg plates are crowd-pleasers.

Come lunch, the wood-fired pizzas are the signature hot dish, with regulars pointing to the well-topped options over anything too fussy. Burgers get consistent praise. Round it off with a slice from the cake case or a fruit tart. Confirm whether they are running dinner and any live-music nights before making a late trip, as evening service is seasonal.