The verdict in one sentence: Immediate takeoff, Basque-colored setting and warm, sincere service. It was so divine that I almost forgot to take photos! Tested on a Saturday lunchtime. Chats and laughter as there were few of us [everyone at the beach! and ended up having the person in charge of the service to ourselves. We tested the croquettes as a starter but nothing like all those I was able to test in Barcelona. Another dimension. Tasty piece of beef for my mother while I enjoyed my foie gras as a main course accompanied by small artichokes and soft brioche. Then a deconstructed lemon dessert that I can't describe. The kind of creation that you can't reproduce at home. This is why it is b...
Noel meal of friends, a real success. Warm welcome, excellent meals! Presentations of superb dishes. The leader is young and kind, we recognize the passion of his work in his dishes. Trying urgently???? Bravo
We had already been there before and during this difficult time of containment, we have enjoyed the delicious dishes and delicious desserts of Chef Stéphane Garcia! We recommend this must-have address...
A refined and colorful kitchen...a real delight, and what a pleasure to enjoy these wonderful dishes during the containment! Everything is prepared with the greatest care...with great kindness!
Reserva una mesa ahora
We went to get meals on Sunday and security is excellent... like all dishes. foie gras, dishes and desserts, everything is excellent. Ondo egin.
During the containment, extra takeaway dishes! Value for money unbeatable! Excellent products. I recommend.
Stéphane's charm, delicacy and generosity is expressed in his cuisine and in this sweet and elegant place.
Successful and original dishes. Service and wines are perfect. Unmissable address.
Reserva una mesa ahora
Very good food and a great time spent there. Delicious dishes and very nice menu
unforgettable flavors and forgets time during the meal
Asperges Vertes Craquantes À L’huile D’olive Et Fleur De Sel, Salade De Quinoa À La Ciboulette, Vinaigrette De Légumes Aux Truffes Hachées Croûtons De Pain De Mie
Tartare De Loup Sauvage Aux Suprêmes D’oranges D’italie, Coriandre Locale Et Poivre De Java ; Sablé Salé, Quenelle De Chantilly Végétale Au Curcuma Émulsion Yuzu.
Paupiette De Veau Cuit À Basse Température, Farce Épinards Et Anchois Basques Jus De Cuisson À La Citronnelle ; Purée De Poireaux Poireaux Fondants De Saint-Paul.
Pavé De Sébaste Snacké, Purée De Petits Pois Au Basilic Et Petits Pois Poêlés Aux Cébettes Et Vinaigre De Xérès, Bisque De Langoustines Sommités Romanesco.
Filet De Boeuf De Galice, Réduction D’une Sangria Et Sauce Boeuf Relevés Au Genièvre; Écrasé De Pommes De Terre Au Chorizo Ibérique Piquillos Confits
Finger De Foie Gras De Canard Mariné Au Rhum Ambré En Gelée Passion, Crumble Café, Chutney Exotique Meringues Noix De Coco
Variétés De Pommes En Textures
