Sapore means “taste” in Italian. Pure bravado? No, the chef Anthony Riou is right: His tapas are the best. The menu is changing constantly, so that real tapassionadas have to come back many times.

He prepares his tapas with the best herbs of Provence, which make the ratatouille, the bruschetta or the gratin even more special. The design, too, is amazing: Who would have thought that stone walls and aluminium work so well together?

That warm colours harmonize with the cold steel? That the old wooden beams communicate with the chrome? If you sit down on the aluminium chairs here you will be bamboozled. After the first bite it’ll get easier, though: You won’t want to set foot into any other tapas restaurant after this.

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