served from 7pm to 8:30pm* (first friday & saturday of each month) and from noon to 1:30pm* (first sunday of each month)

On the first weekend (friday, saturday and sunday) of the month, the set gourmet menus (3-course or 4-course) will change monthly and follow market and seasonal availability, and the chef's whim.

By BOOKING only.

If you have any dietary restrictions or allergies, please allow us a minimum of 1 week's notice in order to provide further suitable options.

A wine pairing option will be available to compliment each menu and theme.

(*) Last order : 8:30pm (friday & saturday) / 1:30pm (sunday).

Chef's Menu Samples

45€/pers (net excl. drinks)

Starter : Provincial Style Snail Tarte Tatin

Mains : Veal T-bone with Pepper & Orange Gremolata, Hand Mashed Smoked New Potatoes, Roasted Onion

Dessert : Pecan Nut Baklava

52€/pers (net excl. drinks)

Starter 1 : Salmon Tartare de Saumon with Guacamole, Daikon Carpaccio, Crispy Bacon & Onions

Starter 2 : Salt Cod Scotch Egg, Beetroot & Fennel Salad

Mains : Hazel Wood Smoked Beef Chuck, Truffle Potato Gratin, Guinness Foam

Dessert : Apple & Furano Style Squid Ink Camembert Strudel

Themes for 2023

For a second year, would you have dessert for a starter, or the starter instead of dessert? A mind blowing menu that will trick you softly.

The menu will not be available on April 9th being Easter when a special menu will be presented.

The pure definition of an indigenous cuisine is omnivore and would use local ingredients and plante based sufficiently to preserve the biodiverse system. And this is what we will offer with a natural, healthy and balanced menu.

Closed for the weekend except sunday June 4th with a special Mother's Day lunch menu.

Why reinvente the classics when you can present them differently on the plates? Now enough said, come discover which international dish will impress you...