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A wood-fired neo-vintage bistro in the 3rd where the open kitchen puts the grill front and center, and whole cuts of turbot or suckling pig arrive on stainless steel platters meant for sharing. The retro mosaic tiles make it feel like it's been around forever, the booths give you just enough privacy, and the cooking is straightforward in the way that takes real confidence to pull off.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Turbot
“tuck into superb whole cuts (eg turbot, matured Galician sirloin steak or Burgos suckling pig) served simply on stainless steel platters for sharing”
Michelin Guide -
Matured Galician sirloin steak
“tuck into superb whole cuts (eg turbot, matured Galician sirloin steak or Burgos suckling pig) served simply on stainless steel platters for sharing”
Michelin Guide -
Burgos suckling pig
“tuck into superb whole cuts (eg turbot, matured Galician sirloin steak or Burgos suckling pig) served simply on stainless steel platters for sharing”
Michelin Guide
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