Gegeor

Inside Gegeor, a wall-lined wine bar and a green-hued dining room set the scene for a concise menu of four starters, four mains, and four desserts that evolve with the seasons. Chef Arthur centers each dish on peak-season produce sourced from top suppliers, balancing refinement with originality—think magret de canard in muscovado crust or goujonnettes of gamba with cauliflower cream and kimchi.

The cellar, managed by George and his team, is a point of pride, offering more than 300 carefully selected bottles that pair with the food, guided by knowledgeable recommendations. The service is described as warm yet discreet, with staff quick to suggest pairings and eager to share their passion for wine. A spacious terrace welcomes guests when the weather allows, adding a relaxed option to this address where wine and bistronomy share equal billing.