The menu focusses on the basics, with a 'street food' approach that brings out their essential characteristics.
The Franco-Mexican couple at Piquin, from the Paul Bocuse school of cuisine, fully master the delicate art of the ceviche. Some of the taco fillings (think the fish, cabbage and avocado one), which are the undisputed stars on the menu, work the diners into a feverish delight during the busy lunchtime service.
Come evening, the restaurant becomes a bar and the agave spirits flow. There is
also a great selection of tequilas (around twenty) and Mexican beers.
