L'UN DES TROIS RESTAURANT TAPAS & COCKTAILS

Eco-responsible cuisine:
Fresh, seasonal produce cooked on site. Organic or sustainable products. Homemade dishes. Responsibly farmed products: free-range eggs. Vegetarian and/or vegan options. Short-distance or direct sourcing from local producers.
Reduced waste and food wastage:
Reusable crockery (except napkins); biodegradable takeaway packaging. Sorting and reuse of bio-waste. Reducing food waste: choice of portion size, doggy bag. Our dishes are served in returnable glass jars.
Social and cultural commitment:
Support for socially useful projects: Food Bank. Promoting local gastronomy: local specialties and recipes on offer.
Customer accessibility:
Accessibility for people with disabilities (please note that the sidewalk is too narrow for electric wheelchairs). Accessibility for the economically disadvantaged: low-price menus and dishes (9.90 euros for a dish of ravioli).
Other ecological criteria:

The mode of transport used for deliveries: taking pollution into account.
Control of water and energy consumption. Our products are packaged in jars by appertization, which enables us to produce in large quantities, with a very low carbon footprint, no waste on our products, and short reheating times (low energy consumption).