Behind wrought-iron railings, this handsome establishment ushers diners into a tastefully understated interior (white walls, parquet floors, wooden chairs and tables) and an open-plan kitchen helmed by Michel Marini and Kim-Mai Bui. This veteran duet (formerly of William Ledeuil, Christophe Moret, Gérald Passedat…) crafts a flavoursome, legible, delicate score with a Mediterranean spin and invariably dotted with herbs they pick themselves. Everything is steeped in crisp, expressive flavours, examples of which include lightly seared squid with a salmorejo sauce or wild seabass in fig leaves. The desserts are low on sugar yet highly addictive!