A sommelier owner, a relentlessly rigorous Japanese chef, a single set menu served in a tiny restaurant. As for the food: very elegant French cuisine, such as lobster and shellfish cream, or fillet of wild sea bass cooked in its skin. Attentive service and excellent value for money. Remember to book, as competition for a table is stiff.
- 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