The restaurant, fully windowed overlooks the lake of Hossegor. The dining room, entirely made of wwod continues on a terrace protected by sails.
The chef Philippe Moreno who previously worked with the three starred chef Gerald Passébat in Marseille, offers a type of cooking based on seafood and planchas: local products, respect for the seasons, sustainable development, permanent renewal.
A bar offers a large choice of cocktails and wines accompanied by tapas;
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