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Here is an address to the rather original concept, the success of which does not hide: a tapas-tapas where the unique menu at EUR 28 is renewed every days with a few inescapable things: the lamb shoulder (crystallized three hours in the oven), the squid squid, the sardine adjacent, the pan-fried foie foie steak, the scampis to the plancha, the pick of potirons and the tiramisu. Then you can find a velvety celery and chestnuts, a tomato and guacamole duo, a mackerel net just pan, a escalpe of fatty liver on beef, a parmentier of fairway and hot goat in balsamic, a royal chocolate or a lemon or or. The idea came to Anthony Riou (years of experience in the confectionery of luxury hotels) following a trip to Catalonia: He was looking for what he could direct his kitchen and he fell on the tapas… In his cellar, well-clothed, there were of course wines from Spain (four), including the famous Rioja. In order to spoil nothing, the decoration of its restaurant is very successful, sober and elegant, between grey and red, with light lighting of the best effect. The small one: tapas (even eight in a row) is never particularly consistant. The little plus: The price is good, excellent kitchen and reasonable prices.
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