Lume

Rating: 14
Author: Gault&Millau

33000 BORDEAUX

14/20
Chef's Restaurant

5 PHOTOS

Chef: Riccardo Suppa
Cooking: Italian

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

In a pedestrian alley dedicated to Bordeaux gastronomy, the ultimate address unveils a treasure: a Venetian setting where a passionate couple celebrate the cuisine of the lagoons. The elegant façade, in perfect harmony with the historic district, heralds the experience that awaits the gourmet. The subdued ambience of the intimate dining room, punctuated by dots of light above each table, accompanied by a discreet jazz background, creates a cocoon conducive to tasting. Made-to-measure crockery reveals attention to detail. Precise, technical cooking highlights the ocean. The seppia in nero with its dancing bonito petals is a lively, tasty spectacle. Agnolotti with fermented potato and langoustines reveal a controlled complexity. The Japanese BBQ monkfish tail, enhanced by a concentrated bone juice, bears witness to in-depth culinary research. The dessert, based on iodine and umami, rounds off the experience masterfully. With Alice and Riccardo doing everything as a duo, service is sometimes a little slow, but so much goodwill and talent deserve a bonus point.