All our dishes are prepared with fresh produce and are subject to change, depending on available stock and arrivals, and may be replaced by an equivalent product.

On the banks of the Ru de Cordé, a 19th-century bourgeois house renovated in a contemporary style with 2 dining rooms with large picture windows surrounded by a charming garden planted with trees: chef Jean-Paul Braga chisels out contemporary, seasonal cuisine, not forgetting a few classics (braised veal sweetbreads with morel mushrooms, tournedos Rossini) and Portuguese specialities like this tuna and cod caldeirada, where the chef is from.