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After a stint in Minorca, Albert Riera (ex-second chef to Éric Guérin), and his partner Émilie are bringing a taste from across the Pyrenees to the Chantenay district. On the menu of their snappy bistro – with its scraped stone walls, hard wood floors, tiled bar counter and floral motifs – you’ll find market-fresh “bistronomic” cuisine at lunchtime and mouthwateringly good paella and tapas to share in the evening. On the beverage side, they serve delicious organic and Spanish finds and a superb selection of vermouths. Friendly and efficient service.
Sobrassada squid
Grilled octopus & cream of Curé Nantes cheese
Churros & chocolate ganache