The walls of the candle-lit staircase leading to the dining room are lined with pictures of the Chef and his team in action. We feel as if we are entering a secret place, where we are courteously welcomed. The bricks and dark wood setting recalls a rustic Italian taverna. The wine menu is extensive including a selection of wines from all over with a daily special featuring a few Portuguese and Spanish wines. We taste four wines before making our choice. The onion soup is ennobled with very discreetly flavored truffle cream. The shrimps with charred garlic cream and sage butter are perfectly executed. Each element of the dish is tasty while the overall combination works splendidly. The salmon tartar is playfully accompanied by beet, in carpaccio, and in caviar, while the sweetness is counterbalanced by a wild fruit vinaigrette. The sliced beef tenderloin is served with gnocchi and caramelized new onions. However, we would have liked a slightly more sophisticated presentation. The dessert was extremely entertaining. 2 waiters transformed into gastronomic painters drew a face in cream and chocolate on a table mat and sprinkled it with meringues, almonds, and crumble. This was accompanied by three small containers of pistachio crème, caramelized banana with whipped cream and wild fruit mascarpone. Ha'namal 24 offers a pleasant voyage from France to Italy, while successfully balancing modernity and tradition.