In this contemporary-style bistro with an industrial vibe, the chef showcases his culinary skills. These tend towards the creative, and he is not afraid to lace his dishes with bold flavours: burrata and cucumber, mojo verde, bread crisps, garlic confit and black olive powder… or John Dory, caponata, olive oil puff pastry and a red pepper jus. Set menu at lunchtime and à la carte in the evening in a similar vein, but with more upmarket ingredients.