Coda

Vincent and Pauline Da Cota's cooking philosophy is refreshingly straightforward: source the best seasonal ingredients from trusted producers, treat them with respect and skill, and let their inherent qualities shine. This approach results in a menu that changes regularly based on what's available at the market, ensuring that each visit to Coda offers something new to discover.

The cuisine is rooted in French bistro traditions but executed with contemporary technique and sensibility. House-made charcuterie demonstrates the chefs' commitment to craft and their willingness to invest time in preparations that many restaurants now outsource. The ventrèche de thon rouge showcases premium ingredients handled with precision, while various terrines and cured meats reveal depth of flavor that only comes from careful, patient work.

Signature dishes have emerged from the rotating menu, earning devoted followings among regular guests. The côte de cochon (pork chop) exemplifies the restaurant's approach: a classic bistro staple elevated through quality sourcing and expert preparation. The rhubarb tart represents the pastry program's seasonal focus and technical skill, while the madeleine glacée au vinaigre de rhubarbe demonstrates the playful creativity that keeps the menu exciting.

Pasta dishes, including handmade agnolotti, reveal Italian influences seamlessly integrated into the French bistro framework. The ragù de canard shows how traditional preparations can be refined and lightened for contemporary palates without losing their essential character. Seasonal vegetables receive thoughtful treatment—roasted cauliflower becomes a satisfying main course, while parsnip soup showcases the sweet earthiness of winter produce.

The cooking style emphasizes clean flavors and precise execution over elaborate presentations or trendy techniques. Dishes arrive beautifully plated but never fussy, with each element contributing to the overall harmony of the plate. Portions are generous without being overwhelming, and the progression of courses feels natural and well-paced.

The lunch menu at €19 offers remarkable value, typically featuring two or three courses that showcase the same quality ingredients and careful preparation as the evening service. The €39 dinner menu provides a more extensive exploration of the kitchen's capabilities, with additional courses and more elaborate preparations. Both menus change regularly, reflecting the chefs' commitment to seasonality and their desire to keep the experience fresh for returning guests.

Vincent and Pauline's partnership brings complementary skills to the kitchen, resulting in a cohesive culinary vision that balances technique with warmth, tradition with innovation, and ambition with accessibility. Their cooking earned recognition in the Gault&Millau guide with a 12/20 rating and designation as a "Table Gourmande," acknowledgments that reflect the restaurant's quality while maintaining its approachable character.