The story
Lucca brings a quietly inventive approach to bistro cuisine in Bordeaux. Amélie Marty and Antoine Nguyen opened the spot on Place Rodesse after building careers in dance and architecture. They source produce from the neighboring Brutes épicerie and bake bread daily with Baston. This local supply chain keeps their menu grounded and seasonal.
The bistro menu stays accessible while delivering precise flavor combinations. A cold starter features smoked herring taramasalata dressed with sumac and surrounded by diced potatoes, lumpfish roe, dulse seaweed, and sea beans. Warm vitello tonnato rests on cracked wheat alongside braised lettuce heart, capers, piment d’Espelette, and crushed pistachios. Black tahini cream paired with diced fig provides a clean finish to the meal.
Guests gather under parasols on a small tree-lined square that feels removed from the main streets. The outdoor seating captures the relaxed pace of Saint-Bruno-Saint-Victor while keeping service efficient. A recent listing in Le Fooding highlights how the young team pushes beyond standard neighborhood cafés without losing approachability. The combination of careful plating and open-air comfort makes the table feel both special and entirely unforced.
Recognition
Instagram