Interesting, not to say innovative, this tapas bar reinvents the genre with a fine recital of its extensive seasonal menu. With its abundance of ideas, meticulous execution, taste and warmth, it doesn't take much more to promote the place and earn it its first chef's hat. The team is alert and on the alert, and the wines are a good escort: on the chilli jelly muge, coconut milk coriander, ginger sesame gyozas with soy sauce, beef fat fries, sweetbread nuggets with white mayo honey sriracha sauce, the smash burger ending with a chestnut moelleux or the chocolate fondant.