Olive & Ash
Bistro · wood fire · Old TownSeasonal plates, cooked over fire.
- Dinner
- Tue–Sat · 17:00–23:00
No tables around 21:00 · Tue 29 Sep instead:
Book a table at any of our restaurants.
- Instant confirmation
- Change or cancel online until your booking time
Our restaurants
Times for 2 guests · Today around 21:00
Fennel
Wine bar · small plates · Market districtSmall plates and natural wine, all day.
- Lunch
- Wed–Sun · 12:00–15:00
- Dinner
- Wed–Sun · 18:30–23:00
No tables around 21:00 · Tomorrow instead:
Brine
Seafood · oyster bar · HarbourDay-boat fish, oysters and cold white wine.
- Lunch
- Mon–Sat · 12:00–15:00
- Dinner
- Mon–Sat · 18:00–22:00
No tables around 21:00 · Mon 28 Sep instead:
On the menus
What we’re cooking this week
Evenings
Tastings, dinners and nights out
One-off evenings across the group. Seats are limited and booked like any table.
- Thu 8 OctOyster eveningBrine · 18:00 · €45 per personSix growers, six oysters, a glass of Muscadet with each. Book a seatBook a seat for Oyster evening
- Wed 14 OctWinemaker dinnerFennel · 19:30 · €85 per personFive courses with the wines of a small Loire estate, poured by the grower. Book a seatBook a seat for Winemaker dinner
- Sat 17 OctChef’s tableOlive & Ash · 19:00 · €120 per personEight seats at the pass, a set menu cooked over the hearth.Sold outSold out
Our story
Three kitchens that started with twelve seats
In 2014, Marion Leclerc, a cook, and Tomás Arregui, a sommelier, opened a twelve-seat room in the Old Town with a wood oven and a chalkboard menu. They cooked whatever the market had that morning and poured what their friends made. That room became Olive & Ash.
Fennel followed in 2018, a wine bar across from the covered market, for the evenings when you only want a few plates and a good glass. Brine opened on the harbour in 2022, the year the fishing boats we buy from asked if we would cook their catch within sight of the quay.
“We still write the menus the same way: we go to the market, then we decide.”
Marion Leclerc, co-founder
- Since
- 2014
- Producers we buy from
- 42
- Within 80 km
- 9 in 10
From the journal
All storiesStories from our kitchens
Olive & Ash · 4 min read
Why we cook over fire
Oak, olive wood and a lot of patience: how head chef Karim Benali built the kitchen around a single hearth, and what it taught him about restraint.
Brine · 6 min read
A morning on the water with our oyster farmer
Up at 4:30 with Yann Le Goff, who has grown every oyster we have served since Brine opened, and whose grandfather farmed the same bay.
Fennel · 3 min read
Natural wine, without the jargon
Our sommelier Inès Moreau on skin contact, low sulphur, and why the list at Fennel changes nearly every week.
Groups and private dining
More than 8 of you, or a whole room
Tell us the date and the size of the party: we come back to you with a menu and a quote.
News and evenings from the group
New menus, evenings and openings, about once a month.