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RestaurantMediterranean cuisine Book a table

Market cooking, kept simple.

Fish of the day, vegetables from the market garden and olive oil. A short menu that changes with the season.

Book a table See the menu

Tue–Sun 13:00–16:00Thu–Sat also 20:00–23:00

A white-walled dining room with wooden tables, stools and a long cushioned bench, in natural light.

Few ingredients, well chosen, and all the time they need. Simple Mediterranean cooking, for sharing at the table.

  • ProduceFish from the harbour market, local vegetables and virgin olive oil.
  • SeasonThe menu changes when the market does.
  • TableFor lunch and dinner, for couples and for groups.

The menu

Starters and dishes to share, fish and rice. Sample menu

  • Chargrilled octopus served on a white plate with olive oil.
    Chargrilled octopus
  • Sliced seasonal tomatoes with basil and fresh cheese, on a white plate on a wooden table.
    Seasonal tomatoes
  • A plate of mussels with toasted bread and a slice of lemon.
    Steamed mussels

To start

  • Bread with tomato4,50Country bread, ripe hanging tomatoes and virgin olive oil.
  • Gildas3,50Anchovy, olive and green chilli on a skewer.
  • Marinated anchovies9With lemon, garlic and parsley.
  • Seasonal tomatoes11With basil, fresh cheese and flaky salt.

From the sea

  • Steamed mussels14With white wine, bay leaf and toasted bread.
  • Chargrilled octopus21With potato, olive oil and paprika.
  • Fish of the dayMarket priceGriddled or chargrilled, with vegetables.

Rice and desserts

Rice dishes for two or more. Price per person.

  • Black rice19With cuttlefish and aioli.
  • Vegetable rice17With whatever the market garden brings this week.
  • Crema catalana7Caramelised to order.

Sample dishes, prices and ingredients, to show how a menu reads. Prices in euros, VAT included.

A corner of a white dining room with wicker chairs, a round table and windows with wooden shutters.

The dining room

White walls, wood and natural light. Tables far enough apart to talk without raising your voice, and a long bench for lingering after the meal.

For groups, write to us a few days ahead and we'll prepare the table and the menu.

Marinated anchovies with olive oil on a white dish.

Join us at the table

The kitchen is open at lunchtime from Tuesday to Sunday, and in the evening too from Thursday to Saturday.

Hours Example

Tuesday to Sunday13:00 – 16:00
Thursday to Saturday, evening20:00 – 23:00
MondayClosed
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Market cookingBook a table