This elegant, warm restaurant occupies the upper part of a magnificent stone building. Chef Guy Gamzu never skims when it comes to his creations: each ingredient is in the right place, in the right amount, and perfectly cooked. The well designed menu is a true concentrate of the chef’s know-how and talent. Every dish beckons to us temptingly. His tender calf sweetbread is perfectly cooked and exquisitely flavored with three types of cabbage: an unctuous cauliflower cream, roasted broccoli and crispy fried kale. The scallops are firm with a lovely pearly sheen. This dish is extremely suave thanks to the almond cream and a delicious crab flavor which enhances the delicacy of the scallops. More rustic, the oxtail papardelle is distinguished by its simplicity: al dente pasta, and melt in your mouth preserved oxtail. The risotto with fresh, properly cooked cep mushrooms is incredibly creamy, perfectly balanced and impeccably seasoned. Before hitting the bar lounge below, don’t miss the desserts. Try the oriental style Semifreddo Bergamotto with a salted pistachio cream, loukoums, kadaif, caramelized pistachios, and candied rose petals. The many ingredients come together harmoniously, with their origin making sense of the combination.