Chef Corinne Moreau is evangelical about nutrition, so vegetarian proteins and organic fruits are the bedrock of the menu. The house speciality, lentil lasagne with fennel, deserves top billing, though spring rolls and veggie burgers are also adroitly prepared. In warm weather, book ahead for dinner on the deck, fringed by roses and glowing under the setting sun.
The restaurant shuts its doors in winter, usually from January to March.