Quite conceptual restaurant, based on fermented products, or prepared at a maximum temperature of 42 degrees.
The flavors are not bad, but the dishes are difficult to digest afterwards (especially the kale in the evening!).
The atmosphere in the room was quite cold because there were few customers, so very quiet.
Positive point, everything is lactose and gluten free.
For dessert, the base of the cheesecake was not pleasant, there may have been a problem with the fermentation of the seeds which made up the base, and this gave a very strong and unpleasant taste.
The server was very friendly and attentive!