Flavours, traditions and local produce are the three cornerstones of this establishment, run by Maître Restaurateur Didier Boyet. A fine restaurant, where a warm and courteous welcome awaits. In the kitchen, produce is of an undoubtedly high quality and the majority sourced locally. Relatively simple, but the value for money it offers lives up to the tasty and straight-forward food. On offer on the varied menu you’ll find fish, meat, crustaceans, and superb buffalo ribs - a very popular meat on the island.
Tartare de Poisson "assaisonné", Crevettes Croustillantes
Loubine Frite en croûte d'épice, Purée de Patate Douce