Les Ombres

Chef Rui Martins brings a refined yet approachable vision to the kitchen at Les Ombres, where contemporary French technique meets Mediterranean warmth. His culinary philosophy centers on seasonality and sustainability, sourcing ingredients from responsible agriculture and sustainable fishing practices. This commitment to quality and ethics results in dishes that taste as good as they make you feel about eating them.

The cuisine represents an elegant evolution of French brasserie classics, elevated with modern techniques and contemporary presentations. Martins draws inspiration from Mediterranean traditions, incorporating the bright flavors and fresh ingredients characteristic of that region while maintaining the sophistication expected of Parisian fine dining. The result is food that feels both familiar and exciting, rooted in tradition yet clearly forward-thinking.

The menu structure offers flexibility to suit different occasions and appetites. At lunch, fixed-price menus start at €48, providing excellent value for this level of cuisine and setting. Dinner menus begin at €98, reflecting the more elaborate preparations and premium ingredients featured in evening service. À la carte options range from €40 to €60, allowing diners to customize their experience. The wine list showcases carefully selected champagnes and wines that complement the cuisine, with knowledgeable staff available to guide selections.

One of the restaurant's strengths is its accommodation of diverse dietary needs without compromising on flavor or presentation. Vegetarian dishes are thoughtfully composed rather than afterthoughts, while vegan, gluten-free, and dairy-free options are available upon request. The kitchen also takes allergies seriously, including nut allergies, ensuring that all guests can enjoy a safe and delicious meal.

The cooking style emphasizes clean flavors and beautiful presentations that don't rely on excessive manipulation or molecular gastronomy tricks. Ingredients are allowed to shine, enhanced rather than obscured by technique. Seafood features prominently, reflecting both the Mediterranean influence and the commitment to sustainable fishing. Seasonal vegetables receive the same careful attention as proteins, often becoming the stars of their own dishes.

Portions are generous without being overwhelming, calibrated to allow diners to enjoy multiple courses without feeling uncomfortably full. The pacing of service is professional, allowing time to savor each course and enjoy the views between plates. This is food meant to be enjoyed leisurely, in harmony with the spectacular setting and the pleasure of good company.