Having worked for a number of top establishments, chef Alexandre Frin and his partner Ludivine La Rosa, who manages the restaurant floor, have set up shop in this attractive early-20C building, with red brick walls and picture windows with small panes and white frames. The chef composes a modern, open-minded and 100% seasonal menu that keeps things simple: just good ingredients (preferably with short supply chains) and herbs and aromatic flowers from their grandfather's vegetable garden. Seared melt-in-the-mouth hake; the subtle perfume of sage and pineapple in the panna cotta: a delicious interlude.