They are the buttonhole of a restaurant.

Every day another surprise: The hors d'œuvre combines dishes of the traditional local kitchen (stuffed mussels, anchovies with lemon, sea-food etc.) with new creations that are the result of the cook's fantasy (skewer with mussels, cheese and grapes, wrapped tuna fish with cheese and olives, mesciua with crayfish etc.).

We only use fresh products of an excellent quality to prepare these dishes.