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Copper pots hang from the ceiling, a bicycle or two lean against the wall, and the wooden chairs are the kind that invite you to stay longer than you planned. This Carmel-by-the-Sea bistro splits its attention between California-Mediterranean cooking and French classics, with a wood-burning oven handling the pizzas and bread. The duck confit and the tarte Tatin suggest the kitchen knows exactly where its loyalties lie.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Duck confit
“picture fork-tender duck confit, set on a bed of earthy Puy lentils with halved Brussels sprouts”
Michelin Guide -
Tarte tatin
“a golden, flaky and buttery-sweet tarte Tatin filled with caramelized apples and finished with a tuft of whipped cream is absolutely delicious”
Michelin Guide
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