An unexpected oasis just off the airport’s landing strips (planes are occasionally loud, but you soon forget all about them) in a beautiful stone farm that is still active, and supplied by small local growers. In this part of the countryside, 10 minutes from the city center, you’ll relish the croustillant de porc fermier (crispy filo pastry dumplings of free-range pork), “Skrei” cod cooked in papillotte and ceviche of vegetables, and fresh seasonal fruit in chocolate sauce. Service is attentive and charming.
Confit of rabbit in thyme and rosemary, onion chutney.
Large warm seasonal salad.
Fresh seasonal fruit, chocolate sauce.
