La Tartareria

Tartare seems to be a very criticised dish among certain of the gastronomic elite. However, at La Tartareria, nearly their entire menu is dedicated to this raw-food recipe, which gives tartare the well-needed revival it deserves. The restaurant's strong suit is its aim to keep tartare fresh, raw and of the best quality. In their open kitchen, they go far beyond the classic salmon and avocado tartare.

In this beautiful space, which was a dairy in the late-19th century, 80 percent of the menu is made up of raw food, prepared to order. Driven by well-known dishes, like the traditional tuna and steak tartares, the menu also features new, exciting, and experimental takes, like the grilled cheese sandwich with beef tartare and Comté cheese that's been cured for 18 months.