Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

When an abandoned boat becomes a cosy pop restaurant

When an abandoned boat becomes a cosy pop restaurant

Mathieu Dubus | 10/8/24, 10:16 AM
Disable your adblocker

The Café Oz chain opened a unique new bar-restaurant at the beginning of the summer. Located on a former abandoned ship, its lengthy renovation was orchestrated by interior designer David Dalidec.

It's a jewel box you don't usually see rising from the ground, or rather from the river. Located in the Bassins à flot district of Bordeaux, next to the Garonne River, this new establishment has a very special history. The Café Oz group, which already owns a number of establishments, wanted to give a modern bar-restaurant a new lease of life on an old boat that had almost become a wreck. To achieve this, they teamed up with David Dalidec's agency. The latter was tasked with transforming the ship "Ville de Bordeaux" into an "Oz Boat", the first of its kind.

27 months of work for an almost century-old boat

Restoring the Eiffel-built vessel was no mean feat. All 850 square meters of the ship, mostly made of steel, had to be sifted through to check its condition. A titanic task, in which David Dalidec and his agency's team collaborated with companies from the Bordeaux region. The aim was to transform a nine-decade-old bin into a luminous, warm and festive setting, while respecting the environment. The man behind the transformation says that "on our scale, it's as if we'd built a little Eiffel Tower! The agency explains, meanwhile, the "reconditioning of around 700 square meters of old boat deck stock from French ports, to create the Oz Boat deck." She adds that she used a "double-flow central unit (rather than a conventional air-conditioning system), external blinds and wood-fiber insulation to cool and heat the boat." The entire renovation will have cost five million euros.

On the food and beverage side, the boat features a restaurant/bar open every day and a rooftop bar offering a beautiful view of the whole district. In the heart of this city nicknamed "la belle endormie", the Oz Boat is an exception, with an extensive DJ set schedule, which can be found on their website. For special occasions, the venue can also be privatized.

Disable your adblocker

These news might interest you

Pâtiss'Art announces its first edition with Nina Métayer as godmother
Craftsmen & Know-How
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
Les Crayères célèbrent la 15ᵉ édition du Marché des Producteurs
Craftsmen & Know-How
Les Crayères célèbrent la 15ᵉ édition du Marché des Producteurs
Les 20 et 21 septembre 2025, les jardins du Domaine Les Crayères à Reims se transformeront en véritable temple du goût à l’occasion d’un événement gourmand devenu incontournable : le Marché des Producteurs.
Pas de friture sur la ligne entre Christophe Hay et Sylvain Arnoult
Craftsmen & Know-How
Pas de friture sur la ligne entre Christophe Hay et Sylvain Arnoult
Longtemps réservés aux guinguettes et auberges de bord de rivière ou de lac, délaissés en cuisine – souvent pas manque de savoir-faire –, les poissons d'eau douce retrouvent aujourd'hui la place qu'ils méritent sur les tables gastronomiques. En fonction des saisons, les brème, aspe, alose, carpe... font ainsi leur retour sur les cartes des restaurants.
Live algae
Craftsmen & Know-How
Live algae
Ewen Frin, 28, founder of Omanori, is revolutionizing Breton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds.
Nicolas Adam, Stéphane Terlet et le “meilleur beurre du monde”
Craftsmen & Know-How
Nicolas Adam, Stéphane Terlet et le “meilleur beurre du monde”
À Maël-Pestivien, dans les Côtes-d’Armor, un éleveur de vaches Froment du Léon et un chef doublement toqué tissent depuis plusieurs années une histoire de goût, de fidélité et d’engagement. Le beurre qui les unit ne ressemble à aucun autre.
Pierre Duplantier : l’éleveur qui a troqué le lait pour les volailles d’exception
Craftsmen & Know-How
Pierre Duplantier : l’éleveur qui a troqué le lait pour les volailles d’exception
Sortir d'un système agricole productiviste n'est jamais facile. Pierre Duplantier, ancien éleveur laitier, a osé changer le cours de sa vie. Il s'est affranchi d'une production peu rémunératrice pour se lancer dans l'élevage de volailles haut de gamme destinées aux chefs et aux gourmets.
Become Partners