It's a trendy address on the Malmousque side of town, having undergone an excellent renovation and now established itself as a lively, trendy eatery. The beautiful setting, designed by Studio Chaille, immediately sets the mood, with its uncluttered marine style, in keeping with Thomas Assioma's iodized, contemporary cuisine. The plates are an opportunity to share a moment with friends, with beautiful tapas to start, sea urchins, smoked tarama and trout roe, shrimps and aïoli, and some fairly simple starters, such as scallops with hazelnut butter and verjuice gel. If the individual plates lack a little character, the dishes for two are well worth the detour: barbecued brill or arroz calasparra, shellfish and grilled octopus. On this day, a good dessert of mascarpone cream and ink ice cream. Prices are a little high.
Thomas Assioma Chef
