Jam

Before stepping inside, guests are greeted by an enclosed courtyard — intimate, quiet, sealed off from city noise. According to our restaurant guide's team, that transition sets the mood from the start: the place immediately feels removed from the everyday rhythm. The interior is contemporary, without an overload of detail — bright, pleasant, and well-scaled to the space beneath the historic vaults.

Our restaurant guide's team finds the beautiful enclosed courtyard already part of the experience: atmospheric, intimate — the mood is set before you've even stepped inside.

The menu is built around French tradition, with no attempt to reinterpret or modernize it. Escargot, farm chicken with jus, a classic boeuf bourguignon — dishes reproduced here with respect for the original. The open kitchen lets you watch the process without breaking the conversation.

Head bartender Sattar Mirasov built the cocktail menu at the intersection of French imagery and personal interpretation: some drinks are recognizable nods, others experiment with unconventional pairings. The wine list runs to around 60 labels, enough to find a bottle for both the tartare and the dessert.

The digestif collection deserves its own mention. Among them: Golden Eight, built on pear brandy aged more than eight years; Ratafia Henri Giraud, made with Champagne brandy; and Griottines Original, a cherry liqueur produced to an unchanged recipe for three decades now. Closing out the evening here is its own particular pleasure.

Our secret guests gave the breakfast 8 out of 10 and the coffee 8 out of 10 — for the intimate atmosphere, the thoughtful selection, and the way the space works from the morning on.