Idea

Rating: 12
Author: Gault&Millau

66200 ELNE

12/20
Gourmet Restaurant

Chef: Kévin Benamirouche
Cooking: French | Local | Modern
Style: Wine Bar | With friends

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2025

Set back from the hustle and bustle of the seaside, Kevin Benamirouche, with his well-rounded background, offers a modern cuisine that dispenses with codes to showcase imagination and savoir-faire, while handling both service and cooking in this small, 15-cover restaurant. Carrots are paired with parmesan, tender octopus with a creamy, herbaceous nage, while low-temperature confit pork accompanies porcini mushrooms picked that very morning, before butternut and quince compote around a chocolate ganache. All products are local, and the wines are made by winemakers who are committed to natural, biodynamic viticulture.