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Restaurant in a chic and relaxed marine atmosphere offering bistronomic cuisine.
Here, the cuisine is bistronomic and the marine atmosphere chic and relaxed, against a backdrop of model boats and driftwood objects. After a career in Paris, chef Aurélien Broudic has returned to his homeland to offer a new take on traditional cuisine. Seafood takes pride of place, with dishes such as saint-pierre aux girolles, lobster and abalone, but the menu also gives pride of place to local produce, especially in winter, with grandmotherly dishes such as agneau de 7 heures (7 o'clock lamb). Finish with a Norwegian omelette to delight your palate!
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Si ce n'était pas assez assaisonner il y a de la fleur de sel et du poivre qu'on vous a proposé et vous avez refusé de prendre.
Attention à ce que vous dites !!!!! ????????