Amphycles

One visitor recalled being able to choose from three main courses. They opted for pigeon, while a companion tried the lamb and enjoyed it with rosé. At Amphycles, the choice of main course stands out within a set menu shaped by classic French cooking.

The oysters in a pastry crust were praised for their memorable pairing with the sauce. On another visit, the meal included mussels with butternut squash; pastilla filled with rabbit and foie gras; tilefish, crisped on the scales and served with aubergine purée and girolles; and a pigeon dish. The menus differ from one visit to the next, but the restaurant’s approach is consistent: diners can choose a fish or meat main course and encounter traditional dishes reworked in a contemporary way.

Bread also made an impression. One diner said they ate the house-made raisin-yeast bread to the end of the meal, while another spoke favourably of its flavour. A visitor also reported that the portions were generous, making this a good fit for a meal to savour at an unhurried pace.

Wine is one way to accompany the food. A visitor who ordered a pairing mentioned the combination of lamb and rosé. The menu lists Champagne made with 100% Pinot Noir, a white wine from Mâcon described as both fruity and spicy, and red wines, as well as a set of four glasses of wine. One visitor also appreciated the chef’s explanations of the dishes’ history and culture. It’s a setting for an evening spent not only eating, but also listening to the stories behind the plates.

The restaurant is described as small, with limited seating, and reservations are recommended.