TATAR
Originally a tartar bar, this eatery has evolved with its chef, Luca Termine, who always likes to incorporate raw elements (egg, meat, vegetables) into his dishes, like this refreshing coleslaw perfectly lightening a beef picanha, cream of celery, roasted potato and onion pickles. Luca, who is passionate about Japan and Mediterranean cuisine, offers an extensive evening menu in which he displays his talent for balancing flavors. The setting is long, with exposed brickwork, banquettes, seventies-style chairs and relaxed service.
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