The ultimate  “just graduated” treat in the university city of Cambridge, Midsummer House stands by the River Cam, in an attractive Victorian villa with a conservatory dining room. Chef patron Daniel Clifford sources like an epicurean, buying in French rabbit and quail, Irish oysters, N25 Caviar and Ampersand butter. Tasting menus spike French classicism with British wit: vitello tonnato cones; grilled chicken wing, spiced red pepper and smoked candy floss; Neck Oil (beer) sorbet, mature cheddar and hay-smoked barley give you a flavor.