The story
Ceba brings seasonal market cuisine to Montpellier through the direction of owner chef Agathe Visier. She returned to her hometown after training in Paris bistronomy kitchens to build a menu that shifts with daily deliveries. Short supply chains anchor the operation, pulling pork from the Tarn and seafood straight from Sète. Half the evening cards highlight inventive vegetarian preparations, while fresh bread arrives tableside each night.
Oscar runs the charcuterie counter after leaving ceramics studies for professional curing. His house-made terrines sit alongside leaner options like a honey-glazed fried eggplant that avoids heaviness through careful frying. Heavier plates feature a crisp-topped lentil dahl with yogurt and coriander, or a Maison Febeo pork loin resting on spoonable polenta. These precise constructions define a modern market cuisine that earned the kitchen a spot on the Le Fooding 2026 list, which highlighted the balance between sharp technique and familiar comfort.
Medieval stone arches and an exposed kitchen line give the dining room a quiet, grounded energy. Guests watch the service unfold beneath soaring ceilings while settling into the steady rhythm of the floor. The beverage program mirrors this directness by stocking exclusively natural wines from female producers across Gard and Catalonia. House-pressed juices and seasonal infusions round out the non-alcoholic selection, ensuring every palate finds something to match the day’s changing cards.
Recognition
Location
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