Magma

The cuisine at Magma represents Chef Ryuya Ono's personal culinary vision, shaped by his experience in Michelin-starred kitchens and his deep understanding of both French and Japanese culinary traditions. What makes his approach distinctive is the seamless integration of these two gastronomic philosophies—this isn't fusion for fusion's sake, but rather a thoughtful dialogue between complementary techniques and flavors.

The menu changes daily based on market arrivals and seasonal availability, meaning each visit offers a unique experience. Chef Ono works with premium ingredients sourced locally and seasonally: Breton blue lobster, aged beef, monkfish, diver abalone, and seasonal vegetables like chanterelles and fennel. The signature dish of diver abalone with pork ear, fennel, chanterelles, and green tea sauce exemplifies his approach—combining luxury ingredients with humble ones, French technique with Japanese flavors.

You'll encounter dishes that showcase classical French preparations enhanced by Japanese precision: scallop royale, Breton lobster preparations, abalone vol-au-vent, and trout with chanterelles. The cooking demonstrates technical mastery—whether it's the delicate tempura on monkfish or the perfectly executed pigeon with hay. Occasionally, you'll discover unexpected influences, with touches of Mexican inspiration in dishes like duck mole, demonstrating Chef Ono's willingness to draw from a broader culinary palette when it serves the dish.

The lunch menu offers a three-course experience starting at €38, while dinner presents a more elaborate six-course tasting menu from €80. Both options showcase the kitchen's range and creativity, with each course building on the last to create a cohesive dining narrative. Desserts maintain the innovative spirit, with creations like pumpkin mont-blanc or Breton shortbread with raw cream, blueberries, and lemon-basil sorbet demonstrating that the kitchen's creativity extends through every course.

Sommelier Sasha Legal's beverage program complements the cuisine with a carefully curated selection of wines, including organic and natural options, alongside sake pairings that bridge the Franco-Japanese culinary approach. The pairings enhance rather than overshadow the food, demonstrating the same thoughtful balance that characterizes the entire dining experience.