With its large bay windows opening onto the delightfully bright and airy terrace, the atmosphere is warm and relaxed. On the plate, you'll find a mix of revisited classics and a touch of Italy. Chef Davide Boccolini's tortelli with cuttlefish ink and cod, lifted by a hint of iodine, is served in a tomato sauce with mussels and vegetable oysters. As for the just-cooked sea bass loin, it is garnished with roasted pak choi, giving it an interesting vegetal dimension.