Symbiose

Rating: 13
Author: Gault&Millau

33000 BORDEAUX

13/20
Chef's Restaurant

4 PHOTOS

Chef: Félix Clerc
Cooking: French | Fusion | Signature cuisine | Tapas
Services: Access for people with disabilities
Style: Casual | Romantic | With friends

Gault&Millau's review 2026

In the heart of Bordeaux's quayside, an establishment with a dual personality, at the foot of a majestic, recently renovated freestone building. On one side, a luminous room dominated by an imposing raw wood worktop; on the other, a subdued speakeasy-like space, perfect for tasting, but where the volume of sound can disturb the peace and quiet of a dinner party. If the DNA of the place remains the art of cocktails - a vast menu where even non-alcoholic creations benefit from meticulous attention - the cuisine has gone beyond the simple status of tapas to offer a true gastronomic experience. The revisited hummus surprises with its visual rusticity and intensity on the palate, toasted peanuts and warm pita bread inviting the regressive pleasure of pecking. Raw gambas seduce with their precise seasoning, and a brightly fresh lemony mascarpone. Attentive, knowledgeable service completes this address which, despite a few imperfections such as the absence of physical menus, offers a sincere, well-crafted culinary proposition.