In an interior as cool and contemporary as the cuisine, Olivier Da Silva—the ODAS of the restaurant’s name—deliberately keeps his menu short in this laid-back Michelin-starred restaurant. A succulent John Dory fillet comes with a gentle coating of smoked butter and warmed oysters, while the scallop carpaccio starter has a wonderful caviar kick. The Sunday brunch at 55€ is especially indulgent, with touches of lobster and more caviar. If you’re feeling adventurous, give the chef carte blanche to cook you what he wants. It’s a compact space, so book ahead.