Descending into Michael and Emy's intriguing cellar is the start of a special adventure. Tres is raw and pure, vintage and warm. As soon as you enter, you are presented with products from local artisans, mostly sourced from within a 30-kilometre radius. At the expansive dining counter, you will be fascinated by the inventiveness of the self-taught chef. The freshness of fermentations, the depth of garums, the complexity of maturations, the creativity with which products are used in their entirety, processing with the latest techniques... For example, the chef glazes dry-aged turbot with yeast and combines it with pickled wasabi and a dashi with horseradish and garum. A tribute to the seasons that will surprise you more than once!