August 1, 2009
93 241 10 52
Sun-Wed 7am-8pm, Thurs-Sat 7am-1am non-stop kitchen.
Cordon Bleu trained chef Hassan runs this bi-level Mediterranean market cuisine restaurant. Starting with fresh local ingredients and imports like Norwegian salmon and Icelandic cod, he creates ecological and ethical plates. Try the lobster, a vegetarian or glutenfree dish, even breakfast. The €14.50 menu available daily, even on weekends, comes with two dishes and dessert.
August 1, 2009
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What a great article, I'd like to meet these centers. Very cool video see u
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