When Nottinghamshire Live asked readers which restaurants deserved a Michelin star there were some viable options.
The lauded stars are awarded every year for outstanding cooking, the quality of ingredients, the harmony of flavours and mastery of techniques.
But one Nottingham spot, repeatedly mentioned, raised an eyebrow amongst connoisseurs of nitro-scrambled egg and bacon ice cream, gladiola petals and yuzu foam.
The name that kept cropping up was a greasy spoon, prized by generations of regulars, who say it never disappoints.
After such praise we got ourselves down to Bobbers Mill Cafe to see what all the fuss was about.
We roll up to a back street in Nuthall Road, where the unassuming cafe has a McDonald's and builders' merchant for neighbours.
On a busy Saturday morning, there's a mix of families, couples and workmen in hi vis jackets inside the cafe.
A look at the menu board on the wall, there's no eye-watering prices here - £2.59 for a small breakfast. Winner. That's cheaper than a cappuccino at Starbucks.
The brunch option makes me laugh. Forget smashed avo on toast and Eggs Benny, a no-nonsense brunch at the Mill means chips with your breakfast.
We join the queue to order our food and drinks. Big mugs of tea are poured from one of those metal catering-sized teapots at the counter.
It's a steaming hot cuppa - and best of all it's just 75p. Is the cheapest in Nottingham I wonder?
This has got off to a very good start. If Michelin awarded stars for a value-for-money brew, this wouldn't get the maximum three stars, I'd up it to 10.
We take a pew in one of the booths, the wooden seats built for practicality rather than comfort.
Just a few minutes later there's a holler from the counter - it's our food, which we go up to collect.
I've gone for the small brekkie with bacon, sausage and egg for £2.59, adding on mushrooms, beans, tomatoes, black pudding, hash brown and wonder of wonders - fried bread!
It's been years and years since I've eaten artery-clogging but glorious-tasting crispy bread, which oozes with fat as the knife slices through it. I feared the greasy spoon delicacy was as dead as a dodo, misplaced by hash browns.
But it's not extinct at at Bobbers Mill and one mouthful takes me on a nostalgic trip to childhood Sunday breakfasts when my dad always conjured up a fried slice of bread.
The plateful, which adds up to £5.45 with all the extras, has everything you want from a traditional cheap and cheerful cafe, complete with a big dollop of brown sauce from a squeezy bottle.
No gimmicks, no farmer's best rare breed sausages, no organic mushrooms, no gasps of gastronomic delight... just a classic old-school fry-up that has been enjoyed for decades by hundreds of ordinary people. It's top marks from me.
My husband has the cafe's famous doorstep sos sandwich, made with pork sausage meat, mixed with rusk, dried onions and parsley and sage. It's probably the only time I've seen him beaten by a sarnie.
The bill comes to a grand total of £10.68.
Clive Prescott was one of Nottinghamshire Live's readers to nominate the cafe. He said: "Their sos meat doorsteps are better than any fancy expensive rubbish at Michelin star places."
Now Clive, as someone who has eaten at Michelin-starred restaurants, I can vouch that the food is expensive but it isn't rubbish.
Weeks, if not months, have gone into developing the exquisite, imaginative dishes, with chefs labouring over flavours, textures and temperatures to create a wonderful experience.
With the best will in the world, Bobbers Mill Cafe will never win any Michelin accolades but owner Stefan Horan said as long as his customers are happy that's enough.
"It's nice to be appreciated with all the effect you put in. It doesn't come easy. It's nice to hear good feedback.
"We do a lot to keep people happy and, if you keep people happy, they keep returning and they'll recommend you to their friends and family.
"We have always provided meals on an every day price, not a special treat price. We try and price it accordingly to what people can afford."
To read all the biggest and best stories first sign up to read our newsletters here.
