Wood-fired gastronomy meets island calm at this quietly ambitious spot on Île Saint-Louis. Polish chef Marcin Król turns out precise, flame-kissed plates that feel grounded yet adventurous: think tempura of cime di rapa, sea urchin with warm polenta, and spit-roasted guinea fowl with offal ragout. Sommelier Quentin Loisel keeps the wine pairings thoughtful and ego-free.