Just a stone's throw from the hustle and bustle, the restaurant stands apart with its uncompromising modernity, setting itself apart from typical tourist fare to become a true haven for today's foodies, who appreciate seasonal plant-based dishes and creative flavor pairings: sea bass carpaccio with watermelon and spinach oil; cod with zucchini and apricot sauce; pork loin with Sucrine lettuce purée, pepper cream, and basil. They also put a lot of effort into the desserts—nectarine, verbena whipped cream, and lemon biscuit—on a concise menu that changes with the market. An interesting and varied wine cellar.
Paul Lacheray Chef
