A study in restraint.
Modern French cuisine in a room built for the senses. Twelve tables. One uncompromising menu.
"Twelve tables, candlelight, and a single open pass. The room was designed to make the kitchen part of the evening."
Six courses, with pairings
Herb oil, cultured cream, garden cress
Cauliflower purée, brown butter, caviar
Smoked yoghurt, rye crisp, dill oil
Brown shrimp, samphire, beurre noisette
Bone marrow, fermented mushroom, red wine jus
Olive oil, sea salt, milk sorbet
A room built around the table.
Trained in Paris and Copenhagen, Chef Marchand returned to the Mediterranean to cook with restraint — ingredient first, technique quiet.
First impressions.
Hand-dived Scallops
€28Cauliflower purée, brown butter, caviar
GF
Beetroot Tartare
€22Smoked yoghurt, rye crisp, dill oil
VGThe centre of the plate.
Dry-aged Ribeye
€64Bone marrow, fermented mushroom, red wine jus
GF
Turbot à la Plancha
€58Brown shrimp, samphire, beurre noisette
GF
Ingredient first, technique quiet.
Trained in Paris and Copenhagen, Léa Marchand returned to the Mediterranean to cook with restraint — the room designed around the table, the kitchen part of the evening.
The room, yours.
For celebrations and quiet business. The Chef's Table seats eight at the pass; the Library seats sixteen; a full buyout takes twenty-four.
The Chef's Table
Six-course tasting served at the pass, with the chef. €180 per guest.
The Library
Four courses with paired wines, in a private room. €145 per guest.
Full Buyout
The entire restaurant, for a single evening. By arrangement.
A short, serious list.
Three hundred bottles, chosen to match the menu and to stand alone. Burgundy and the Northern Rhône lead; there is depth in grower Champagne, and a considered Mediterranean section you won't find elsewhere.
- Grower Champagne by the glass
- Burgundy from €60 to €4,000
- Eastern Mediterranean & Greek skin-contact
- Sommelier's flight with the tasting menu
What's been said.
The Mediterranean's most intimate room.
Le Monde — March 2026
Europe's 50 Best, 2026.
The World's 50 Best Restaurants
A chef who cooks with the tide.
Financial Times Weekend, February 2026
After dinner.
Evelyn Hart
"An extraordinary evening — every course a revelation."
Daniel Cross
"The ribeye is the best in the city. Service impeccable."
Twelve tables, one menu, every evening.
We serve dinner Tuesday to Saturday from 18:00. Reservations open six weeks ahead. Tables are held for fifteen minutes; please let us know if you're running late.