- Vibrant plates and eclectic wines -
We offer a modern cuisine with a focus on, but not limited to, vegetables, à la carte (appetizers 10-15€, main 20-25€). Chef Rob Mendoza worked as sous chef at Willow's Inn on Lummi Island near Seattle before moving to Paris and working at restaurant Verjus. Sommelier Bastien Fidelin has trained at various Michelin starred restaurants in France, including Itinéraires in Paris. He offers an open and eclectic wine list showcasing 300 references, a joyous mix of classic and natural offerings, simple bottles and rare finds. Our wines can also be enjoyed at the bar, with a selection of Spanish ham and small plates.