Located in the alley of a newly renovated building steeped in history, this dinner-only restaurant serves a single tasting menu. The menu, made with ingredients that the chef selects from diverse regions, is perfectly paired with wine or non-alcoholic drinks. A buzzing ground-floor bar serves pre- or post-dinner cocktails. The 36-hour-fermented sourdough bread, charcoal‐baked to a crisp finish and served with local beeswax and house-made black truffle butter, delivers unforgettable flavour harmony.