This updated tavern is a small but immaculate space with a capacity for around twenty diners. Small tables and a high one for two. Seasonal menu in which the cold light dishes stand out, such as the cured meats or the marinated wild boar. The free range eggs with shrimp and a sherry reduction get top marks. The food is better adapted to lunch than to dinner. Possibility of half-platters. A good selection of national and international wines. The sommelier gives advice on choosing the right bottle. For some, it is a good option for business lunches. Open on Mondays. Service is a bit slow. Affordable prices, nothing extravagant.