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Restaurant with a 1930's feel where the chef offers a cuisine with fresh local produce from the land and sea.
An establishment still true to its reputation: refined, convivial. Inside, it's a reflection of the 1930s, orchestrated around the zinc-topped bar, colorful Sarreguemines earthenware panels and giant slates on the walls. As for the decor, all the furnishings have been found and invented. On the plate, the chef offers a cuisine inspired by the fresh produce of the region, from Mauléon to Banca, land and sea. Depending on the season, you'll enjoy grilled cod with chorizo sauce, chipirons a la plancha, parillada and the inevitable desserts.
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