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The house-brewed dark beer makes a strong opening argument for what follows: a Michelin-starred restaurant in a room that mixes upscale finesse with honest rustic warmth. The kitchen turns out modern creative cooking across four to seven courses, and dishes for two, whole-roasted chicken or Breton sea bass, give the menu a convivial, sharing-table feel. Wine pairings by the glass keep pace throughout. Service reads as genuinely warm rather than ceremonial.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
- Veal chops Michelin Guide
- Whole roast Kikok chicken Michelin Guide
- Breton loup de mer Michelin Guide
- Calva nigra Michelin Guide
Nearby in the record closest first
- Bauernstuben German Eat · 74
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