A surprising facade of dark wood slats, with a large, uncluttered window, opens onto a contemporary dining room with an open kitchen. The modern spirit of the house is reflected in the plates, with well-executed bistronomic ideas exploring contrasts and new flavors. On the menu, vitello tonnato, passion fruit, celery, mustard cream, steamed cod, fregola sarda, peas and strong jus, duck breast, potatoes, gherkin coulis and barbecue sauce, a waffle, vanilla cream with amaretto, tarragon pesto and praline.