And rejoice; this really is a restaurant for people who enjoy eating. You're not left picking at curious chef-foraged garnish, components are not 10cm apart on the plate - instead the big flavoured dishes here draw you in like a hug.
Ingredients are used at their seasonal peak, so much so that by the time you read this, the chalkboard menu will have undoubtedly changed, but the style and tone of the classic dishes are consistent.
Simple dishes like unassuming pea and goat cheese toasts are sophisticated and surprising and sweetcorn soup was given a perfect partner in a salty and spicy nduja focaccia.
Roast chicken leg, is again, a humble dish elevated to something more with seasonal runner beans, a rich chicken broth and a brightening aioli. This is true comfort food, and I'm totally here for it.
Lighter was the dish of pink trout, cooked within seconds of perfect, a balance of fresh cucumber and earthy notes from horseradish to complement this fish.
Never miss the potato dishes here though. Mark II of the crispy beef fat potatoes that were a rave from their launch, the Pommes Anna are even better, more refined and a gorgeous side dish to anything. Don't kid yourself that you'll share.
One thing I've noticed here is that desserts are very grown up and tend to be herbal and fruit based rather than sticky and sweet kind - a good thing in my book. The gooseberry fool leant toward savoury, with the unmistakable tartness of gooseberries. A small rice pudding with jammy figs and fig leaf oil was equally as good, and would be perfect with a dessert wine.
Service is something that deserves a mention. Effortless and casual, yet finely tuned and exactly on brand for the food in terms of knowledge to help diners navigate the menu and wines.
From their opening in 2018, Wild Flor were an instant hit, landing them a well-deserved number 3 spot in the local restaurant awards and gaining national coverage where Brighton sometimes gets overlooked. Founders Robert Maynard, Faye Hudson and James Thomson have all come from the front line of the best hospitality in Brighton. They know their onions as well as their patch and have created a place that this city seemed to have needed.
Hove BN3 2FN