Melon Bistro's cuisine is clear and well-mannered, with bistro-style dishes that are precise in their cooking and balanced in their construction. At lunchtime, the offer is based on mastered recipes, such as the vol-au-vent, generous and well executed, or the stuffed cabbage, worked in a comforting spirit. The plates are focused on the essentials, without superfluous effects, but with constant attention paid to the products and their combinations, making the whole experience fluid and pleasant to follow. The cellar occupies a central place in the identity of the address, with a committed and lively selection, offered both by the bottle and by the glass. Service, provided by a tightly-knit team, accompanies the meal with seriousness and efficiency, in a lively urban bistro atmosphere.
Chef
