The house is welcoming, the concept a winner. The menu is so tempting that you'll want to bite into it, with dishes as tempting as a list of tapas in Andalusia: pimentos, mimosa egg with eel, sea urchin tarama, truffle tortilla... Then there are picas (wood-fired kebabs), kebab-style lamb, grilled artichoke with toum sauce, orange fennel tassergal, and other dishes, glazed Iberian pork chop, grilled celerisotto truffle pigeon... Good regional wine selection, some good choices elsewhere.
Mohamed Rabhi Chef
