- 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 25-30€). 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. Our wine list showcases 300 references in 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.