Chef Emmanuel Mangiovi, from the Brussels Hotel School, has a career punctuated by experience in gourmet restaurants. Inspired by the raw product, he designs his dishes according to the market and daily fishing returns. This instinctive sees each plate as a new adventure. The precise, gourmet and always colorful dressings tell a story.
We often talk about mixed cuisine in Martinique, his really is!
You will meet your hosts, Sylvie and Thierry, the couple in charge who intend to perpetuate the culinary identity of Case Coco.
The menu is slowly evolving with more homemade desserts. The wine list goes well with the different flavors of the dishes, with an interesting choice of wines by the glass. The room open to the seaside is still as pleasant.