Déviant

Déviant's food program operates in the sweet spot between casual tapas and refined gastronomy. The kitchen produces small plates meant for sharing, with prices ranging from 5€ to 20€, making it easy to build a meal that matches your appetite and curiosity. The format encourages exploration—you can sample widely or focus on a few favorites, adjusting as the evening unfolds. The menu showcases a range of preparations that demonstrate technical skill while remaining approachable. Marinated sardines arrive perfectly balanced, their richness cut by bright acidity. Zucchini flowers receive the tempura treatment, emerging light and crispy with a delicate interior. Salt cod fritters (accras de morue) deliver satisfying texture and bold flavor, while confit lamb offers something more substantial for those seeking heartier fare. The beef pavé provides another protein-forward option, cooked with precision and served in portions suited to the sharing format. The kitchen's approach reflects an understanding of how food and wine interact. These aren't dishes designed to stand alone as centerpieces—they're crafted to complement and enhance the wine experience. Flavors are bold enough to hold their own against natural wines' characteristic intensity, yet balanced enough not to overwhelm more delicate bottles. Textures vary across the menu, providing contrast and keeping the palate engaged through multiple small plates. Thoughtful inclusivity extends to dietary considerations. The menu includes vegan options that go beyond afterthought salads, as well as gluten-free preparations that don't compromise on flavor or creativity. This attention ensures that the Déviant experience remains accessible regardless of dietary restrictions. Desserts complete the menu, offering a sweet conclusion to an evening of savory grazing. While specific offerings may vary, the dessert program maintains the same philosophy as the savory menu: quality ingredients, skilled preparation, and portions suited to sharing. The food at Déviant ultimately serves a supporting role to the wine program, but it's a role executed with care and creativity. The kitchen understands that in a natural wine bar, food should enhance rather than compete, complement rather than dominate. The result is a menu that feels perfectly calibrated to its context—sophisticated enough to satisfy serious food lovers, casual enough to encourage experimentation, and always designed with the wine in mind.