Fermin

Fermin has a natural feel that permeates every aspect of this operation. Fruit and vegetables are sourced as locally as possible; foraging and fermentation are standard practices. When it comes to meat, only wild game is used. As for seafood, the selection is limited to shellfish. This unconventional approach to nature is captivating. Opt for a spot at the bar if you want to watch the chef work his magic with the wood-fired oven and yakitori grill. Our inspectors were blown away by his parsley root ice cream, Douglas fir granita, redcurrant caramel and a tangy redcurrant garnish. A perfect match for the suggested natural wines.