At this restaurant, the owner-chef, who amazed everyone by leaving the world of Formula 1 racing (in which he worked as a journalist) to return to his roots to take over the former family bar, demonstrates ambition, excellent technique and a strong desire to surprise. His cuisine focuses on locally sourced meat, aromatic plants (such as thyme and lavender) and vegetables, all of which are showcased on an weekday lunchtime “executive” menu and a contemporary-inspired tasting menu with two different formats (long and short), which varies from season to season.