The place is charming. The interior looks like a modern canteen with its carefully aligned tables, white color theme, and a few cheerful touches of pop color: pink for the window ledges, yellow lemons, and green shelves and hanging plants, to liven up the very simple decor. Here, there is no effort to recreate flavors, either of meat or of cheese. Fruit and vegetables are the stars of the cuisine with a menu that changes with the seasons and techniques that change with the product (smoking, charring, grilling…). Nuts enhance the dishes, while herbs and spices add freshness and flavor. Start with a delicious ultra-smooth orange cherry tomato gazpacho. It’s creamy and refreshing with a welcome touch of caramelized onions, and a min-brochette of gombos. Try the very generous portion of roasted potatoes and wild onions with preserved garlic or tender slices of eggplant in a tomato compote with tehina and pumkin seeds. And for dessert, try the new take on Panna Cotta with subtle, summer flavors including verbena, served with peach jam and a handful of peanuts. The daring menu features ingredients rarely used elsewhere (wild mushrooms, Lima beans…) and unusual flavor combinations such as radish aioli, or watermelon with celery, to name a few.