If you are into an adventerous food experience, please make a reservation and come to this restaurant. There is a lot of research into the food, very complex with a lot of tention on the textures of the products. It is a bit unusual and not everything works perfectly, but it is worht the effort. We had great lobster in a stock of Iberico ham, followed by hare, pheasant, Aubrac beef and pigeon (this was cooked on low temperature, a pity, it breaks the typical meaty structure).
But anywaty the overall experience was very good! Nice atomosphere thaks to the welcoming service of the lady of the house and her team.
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