mýse

In a pretty little village on the edge of the North York Moors lies this former pub with stripped-back décor – expect flagstone floors, whitewashed beams and exposed stone walls. The tasting menu features prime produce enhanced by a range of techniques, both traditional and modern, as with the subtle, well-judged use of pickling and preserving. A top wine list and non-alcoholic pairings ensure the food isn’t the only highlight, while cosy, simply decorated bedrooms complete the picture.

Bespoke tableware inspired by the Jurassic Coast

• Mýse features bespoke tableware that draws inspiration from the Jurassic Coast, making tableware a distinctive part of the dining experience rather than just a vessel for the meal.

Handcrafted cocktails infused with foraged flavours

• The bar program includes handcrafted cocktails infused with foraged flavours, adding a layer of wilderness and seasonal terroir to the dining experience.

The meaning and pronunciation of the restaurant's name

• The name Mýse is an Anglo-Saxon word meaning 'eating at the table' or 'time and place', and it is pronounced 'meez', highlighting a deep historical and cultural context behind the concept.

Signature Ingredients

• Pumpkin Seed Miso: The cornerstone of Restaurant Mýse's dessert identity, used to create the Pumpkin Seed Miso Ice Cream served with Squash and Nasturtium; pumpkin seeds roasted and blended with miso yield a creamy, umami-forward base that defines the restaurant's boundary-pushing approach to dessert.
• Roe Deer: A standout protein in Charcoal Pie with Roe Deer and Caviar, pairing game meat with luxury caviar for a bold, forest-meets-ocean contrast that epitomizes Mýse's daring flavor pairings.
• Caviar: Paired with Roe Deer in the Charcoal Pie, introducing briny luxury and textural contrast that highlights the restaurant's fusion of high-end ingredients with rustic game.
• Sea Urchin Butter: The indulgent butter used with Scallop in Sea Urchin Butter, delivering briny depth, sweetness, and a silky mouthfeel that anchors seafood courses.
• Medlar: The distinctive fruit featured in Medlar Cake Ice Cream, offering honeyed acidity and autumnal nuance that signals the restaurant's commitment to unusual British ingredients.
• Quail Eggs (Cacklebean and Pickled): Appearing as Pickled Cacklebean Quail's Egg and in Pickled Quail Egg Crumpet and Broth, these small eggs add delicate richness, briny brightness, and versatility across multiple preparations.
• Nasturtium: A peppery edible flower used to accompany the Pumpkin Seed Miso Ice Cream with Squash, providing color, aroma, and a sharp contrast to the creamy dessert.
• Squash: A supporting vegetable in the Pumpkin Seed Miso Ice Cream dish, balancing sweetness with earthiness and tying the plate to the season.
• Chicken Drippings: Central to Bread Butter Chicken Drippings, showcasing how chicken fat can be elevated to savory depth and umami in bread-focused courses.