The Boulemberg firm has opened this unusual restaurant on the roof of its manufacturing showroom. Floor to ceiling windows (their stock in trade!) and a terrace command splendid views of the lush green countryside, while a Mediterranean-inspired interior provides the perfect foil to extravagant, full-bodied Sardinian recipes underscored by French technique. Hence the contrast between steamed seabass and cooked sweetbread, paired with a lemon confit beurre blanc. The menu (renewed every six weeks) is rich in big-boned Mediterranean flavours and aromas.