This restaurant promises to serve wonderful traditional recipes, made using quality ingredients sourced, in part, from the surrounding countryside. At this former coal barn, which has been converted into a plush, peaceful haven, fine dining is at its best. Following in Marc Duval's footsteps, chef Thomas Filippa is all about old-school culinary classics, although he does allow himself the occasional more modern twist: Thai-style bluefin tuna, shellfish and Oscietra caviar; free-range poultry in Albufera sauce, cabbage stew with foie gras… To be savoured in a restaurant room that looks out onto a manicured garden.