Vintages occupies a sliver of space about one narrow shopfront wide ( 2 metres width is the ballpark figure) and can only accommodate up to 20 diners at a stretch, so reservations are de rigeur unless you happen to fortuitously time your arrival with some other diners' departure. Befitting its name, the decor veers towards the cosy and nostagic : traditional tiles on the floor, a few Art Deco style Tiffany lamp brackets along each wall which is in turn richly adorned with vintage prints and photographs, and a prevalent colour scheme of corn yellow and burgundy. The absence of table cloths plus the paper napkins and the unupholstered benched seating against one wall further betoken a lack of pretension. The chef has a list of staples in addition to a couple of daily specials, and some rather potable wines are available at 3 euros per glass. The staples on the menu include such tried and tested starters as French onion soup, smoked salmon with guacamole and home made pate, while the entrees include ravioli, octopus, duck breast in red wine, pig's foot with duck comfit, veal, scrambled eggs with cod and mushrooms as well as lamb shoulder. These are dishes which can easily either meet or miss the mark but In this case, the food was uniformly tasty and I detected the lack of salt and pepper shakers on the tables, perhaps rendered superfluous by the nicely seasoned items. Desserts are priced at a standard six euros and include almond cake with coffee ice cream, cheese cake with fruit compote, chocolate and orange cake and tart tartin, but those who prefer a cheese platter can elect that at 14 euros for sharing. Service is prompt yet unobtrusive; the waiters don't hover around you and yet replace a piece of dropped cutlery with alacrity and attentiveness. I was most impressed by two details : our entrees came in plates with colourful designs instead of the prototypic white plates favoured by restaurants wishing to impart a sense of formality; the staff didn't solicit for tips at all despite the non existent service charge, which ended up motivating me to reward them with a decent tip.