At the front, a bistro with garnet-red walls, exposed stone and polished concrete; to the rear, a verdant courtyard planted with edible herbs and flowers: two distinct settings, both with the same stylish atmosphere. At the counter, solo diners can watch the chefs in action around the open fire in the visible kitchen. The garden exudes a relaxed bohemian charm. The kitchen is a riot of smoke and flame: seared sardines, smoked aubergine purée with preserved lemon; premium pork skewers with sobrasada; apricots flambéed in brandy, farmhouse yoghurt and pollen ice cream. A boldly seasoned, fire-driven cuisine built on short supply chains.