A neo-bistro, a rare commodity in the city, for a young team that has quickly found its clientele and habits. The menu is attractive, with daily specials, fine meats and locally caught fish, all displayed by weight and priced per 100g, in addition to the current codes, burger and fish and chips. Classic dishes include mussels, leeks and herb broth, or crispy calf's head, red tuna steak and spelt romanesco risotto with white sauce. Wine is an accompaniment, but not a priority, in a light menu that includes some interesting references at attractive prices, young, active service that's right up there with the times, and the patio terrace adding an extra touch of pleasure.
Chef
