SEMILLA
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In a contemporary setting, this Frenchy address offers you dishes combining French and American cuisine.
French chef Frédéric Joulin's restaurant will seduce you with its warm atmosphere, where industrial touches and copper pots and pans meet. Around the counter surrounding the open kitchen, on the terrace or under one of the works of art adorning the walls, you can savor a gastronomy with influences from here and elsewhere, cleverly punctuated with nods to French cuisine, such as the tuna/avocado tartar or the béarnaise that accompanies the croquetas to share. Escargots with parsley, ravioli with truffles and crème brulée are also part of the menu.
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