The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
An eco-conscious 30 year-old chef who is able to prepare gluten-free dishes (without shouting it from the rooftops) and endeavours to reduce the amount of fat and sugar in his cooking: it's certainly enough to intrigue one's taste buds. The food is a delight: precise dishes and bold flavours, such as hake with tender broccoli, mushroom and lemon hazelnut butter. Vegetarian and vegan set menus. A marvellous culinary discovery.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights