Finesse and personality are the hallmarks of this unassuming address, where expertise comes from two chef's hats. This makes it possible to serenely contemplate the beautiful menu of the moment, without choice, but well-balanced, at €75, which blends flavors and aromas in an often original way, notably with poached mussels, haddock mousse, dill and ouzo, or the smoked fermented kohlrabi beef tongue with black garlic and peppermint condiment. More classic, but just right in terms of cooking and seasoning, are cod ventrèche salsify jus with oyster and poultry, or venison cavolo nero (kale) and marrow-bone dashi, before an interesting dessert of Jerusalem artichoke. Well-sorted small cellar.
Eric Mancio Head sommelier
