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Chef Philippe Baranes's unique establishment combines seasonal produce with traditional Italian cuisine
Combining seasonal produce with traditional Italian cuisine: this is the challenge taken up by chef Philippe Baranes, who offers marvellous dishes to savour with friends or family. The basis is the pasta, homemade and made on site every day: for example, gnocchetto with braised Treviso, or spaghetti pomodoro. The risotto, for its part, is cooked entirely on site, without pre-cooking, giving it all its flavour. Add to this a selection of meat and fish dishes, and you have one of the best Italian restaurants on the Right Bank.
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