Emma is a stylist and illustrator by trade but she comes from a restaurant family. She has started this restaurant to show that you can have a theoretically “polluting” business without the pollution. In the kitchen, she and husband Hugo put together “flexitarian” dishes – mostly veggie but not excluding meat or fish. Everything is home-made, including the pasta, with ingredients sourced from local organic producers or farms practising integrated pest management. Same for the beverages: smoothies (home-made), wine and spirits. All the furniture is second-hand, water comes in a carafe, and there are glass jars for take-away sales.
Fermé lundi, mardi et jeudi
Nice, 3 allée Philippe Seguin, Gare du Sud
Tél. 04 92 07 78 69 - halle-ternativ.com