Octavin

Quality, seasonality, sustainability. From these three assumptions, Octavin started thinking to its gastronomical offer. Managing a private vegetable garden, Octavin let the harvest became a central point while keeping on collaborating with farmers and fishermen from nearby natural areas. The menu is therefore frequently refreshed, with weekly new in. Cooks work with little ingredients, misleadingly simple courses that put the accent on flavours and products traits. Octavin also collects a good wine selection, with tags from Italy Spain France and South Africa.