Skab

SKAB in Nîmes is a Michelin‑starred house that blends haute gastronomy with contemporary technique, pairing low‑temperature cooked fish and regional traditions to compose refined dishes. The restaurant works closely with producers from the Gard and neighbouring regions, practises eco‑responsibility and maintains a cellar that privileges bio wines under sommelier Stéphane Stoetzel; a shaded patio and a renovated terrace permit outdoor service in fine weather, and guides have honoured the house with one Michelin star and two toques from Gault & Millau. The dining room is muffled and refined, punctuated by careful decorative touches executed by local craftsmen; the intimate, elegant setting sits near the Arènes and the Musée de la Romanité. Cuisine is modern and seasonally driven, celebrating the gastronomy of Nîmes and the southern terroir; the kitchen combines refined techniques with strict respect for product and local sourcing and offers multi‑course tasting menus, à la carte choices and shorter lunch formulas. Damien Sanchez is the chef; a native of Nîmes, he trains apprentices each year, emphasizes transmission of know‑how and sustains a high level of service through a stable professional team. Specialties include snack‑seared and tartare langoustine; warm Loupian oysters with Oscietre caviar; a medley of local white and green asparagus with Mediterranean merlan; roasted Mediterranean red mullet with Colonnata lard; saddle and rack of Provençal lamb; and the SKAB signature hazelnut soufflé.