Cuisine:

• French
• Sea food
• Brew, Pubs, Microbreweries

Pétrus Description:
Under enthusiastic manager Gilles Malafosse, Petrus has turned a leaf. A contemporary and warm décor has replaced the old nautical setting that once dedicated to seafood. The tomato mozzarella tarte, the cod with peas, the sole meunière, and other fish plates are well executed. The specialty is the expensive but delicious roast bass on the bone. Well selected wines at reasonable prices to pair with dinner. Dynamic service. A la carte around €60.


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