The setting is low-key and extremely tasteful including several welcoming seating areas that are very comfortable and soothing. The menu is crafted around five elements for a gastronomic experience rooted in Southern Asian cuisine. Each dish is made with only fresh ingredients, exotic tastes and surprising flavor combinations, colours and textures. The menu is tailored to the guests’ tastes either à la carte or with a tasting menu. The waiters are very helpful and efficient and each dish is a genuine surprise. Choices include an original shrimp salad, nems made with tapioca pearls instead of vermicelli, shrimp dumplings with fennel and lime, a filet of sea bass tandoori style with mustard and squash seeds, a brochette of lamb with herbs and spices served on a thick crepe, a kind of hybrid between lafa, mofleta and nan. The desserts are also unexpected including black forest cannelloni or pineapple tart and mascarpone to finish on a delicately sweet note. The meal takes you on an interesting, tasty trip into the refined, delicate universe of Chef Ben Neriah.