With its mirrors and wooden bar, this elegant bistro recaptures the spirit of the 1930s. The chef composes tasty dishes, with pairings of wine and pepper (selection of over 30 peppers from all over the world). The bestselling dessert is the Samana chocolate fondant with pepper ice cream (what else? ) and caramelised pecans. Accompany your meal with a great selection (nearly 400) of wines by the glass.
- MICHELIN guide inspectors
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