Zoek een restaurant uit de MICHELIN Gids

In this old building with thick stone walls just a stone's throw from Cathédrale Saint-Jean-Baptiste, this restaurant has a refined interior decor with an open kitchen, a large corner counter, pale wood tables and a dining room that is packed to the rafters (be sure to book). There's a good reason it is so popular: at the helm are French-Japanese couple Yuka and Marc Meya, a highly inventive pair whose seasonal cuisine designed for sharing brings together Catalan and Japanese ingredients and draws on the culinary techniques of both countries. Mainstays on the menu include the iconic Kara Age, a boneless chicken leg fried in Shio Koji, served with fresh shiso leaves and spring onions; or the tasty tataki of locally fished bonito, leeks and wild garlic. Every day, there are 10 or so generous sharing plates to choose from (three for a meal for one, fix or six for two).