Casa Verde

Casa Verde, in Monistrol-sur-Loire, aims to transport and surprise with an engaged, playful approach. The kitchen philosophy "create while having fun" guides brothers Robin Carrot and Tom; the house is recognised by the Michelin Guide and listed as SELECTED. Housed in a charming stone building opposite the Château des évêques du Puy, the restaurant offers a contemporary yet relaxed atmosphere across two dining rooms, one upstairs. The cuisine blends the oldest culinary techniques with current gastronomic trends to push boundaries; menus emphasise seasonality and local sourcing and include immersive tasting experiences with optional food-and-drink pairings. Robin Carrot is chef; his formation includes Le Renouveau hospitality school and positions at Hôtel Royal in Evian‑les‑Bains, Lou Pinatou and La Boella in Catalonia. Tom's pastry formation includes Criolo and 213 and a position under Malik Tizghat at Garagna. Specialities include the Épicurieux blind tasting (7- and 9-course formats), the Casa Forestal seasonal set menu referencing the chefs' family origins, the Grinta daily lunch using fresh local produce, a dedicated children's menu and a curated wine selection by Alois Pretet.