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Restaurant elaborating specialties of the house: cuttlefish a la plancha and aioli
In a very short space of time, the Saint-Maurice has become a local landmark. In July and August, every Thursday evening the restaurant transforms into a party room, combining musical and culinary evenings. The house specialty, winter and summer alike, is plancha. Cuttlefish a la plancha and homemade aioli are a delight, as is the meat parillada. In the extension of the outdoor bamboo straw hut, a cocktail bar is available for summer evenings from June 21 to mid-September.
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