Calm, breathtaking views of nature and expanses of water set the scene. In an elegant setting, the menu composed by chef Yves Matagne is orchestrated by a young and dynamic team. A series of delightful dishes is rolled out, each one unique, such as melt-in-the-mouth langoustine ravioli, tender miso aubergine and creamy dame blanche. The highlight of the show is without a doubt the parilla cooking style, where the food is placed directly over the flame. This gives both meat and fish a smoky flavour and crispy texture.