This Guianese institution, established in the 1980s, is a genuine bistro. The decor is neat and elegant, the staff professional, and the music pleasant. It features traditional French as well as refined local dishes. You can enjoy sweetbreads in morels and "tête de veau" alongside local specialities like atipas ravioli or grouper Mboke. The chef Theivan Luce was awarded 2018 Gault et Millau Young Talent for French Guiana.