Restaurant offering a refined and gourmet cuisine, oriented towards seafood.
Seafood-oriented kitchen. The saffron refers to the queen spice of the department, but also to the piece of boat, the immersed part of the rudder. On the plate, seafood is served from November to March, before the recipes for mussels, with saffron as it should be, or with cream and chorizo, take over from April onwards. Saffron is also used to flavour fish soup and the fisherman's timbale. A refined and gourmet cuisine that can also be savoured in the restaurant's bright patio.
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A recommander sans problème.