Behind a straightforward green façade, a place that resembles those who make it: discreet, neat, a little bohemian at heart. Rough wood, pinned-up drawings, mismatched crockery... Here, every detail seems to be chosen without posing. In the dining room, service takes its time, with the right words. At the table, the cuisine follows a clear line: a crunchy peach that upsets the pecorino, a gently spiced flageolet chakchouka, and finally, a chocolate fondant that plays on the classics before surprising with a lively, fragrant apricot purée. Short menu written in chalk, solo service, mismatched crockery, homemade kombucha, well-chosen natural wines.
Chef
