In a decor fitted out with upcycled materials and untreated wood, the owners propose a short and well-curated menu, rustled up in their large open kitchen. By day, enjoy cake in a coffee shop atmosphere; in the evening, the creative bistro takes over: fillet of pollack cooked to perfection, tres leches (milk cake) soaked in whisky for dessert, and excellent natural wines. Plus pancakes for Sunday brunch.