De beoordeling van de Michelin Gids
Slightly removed from the hubbub around the port, treat yourself to the modern, generous cuisine of youthful Jonathan Selliez who plays on textures and flavours. The fish is from sustainable fishing boats, such as the superbly cooked fillet of seabass from the Alabaster Coast and its medley of carrots. The desserts are by Jonathan’s talented pastry chef mother. We’re not planning to set sail straight away…