A great culinary choice, well known in the neighborhood for its value for money. Despite the relatively small space, you feel comfortable and in good hands. The menu changes frequently, adapting to the seasons and trends while maintaining its unique character: gray sea bream sashimi with watermelon and Sichuan pepper; pork terrine with walnuts and apricots; monkfish tail with grilled zucchini, feta, and rose pickles; and crème brûlée with vin jaune.
Florence Stevenson Chef
