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
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