Toya

Named for Lake Toya in Japan, Toya pays homage to Japanese precision, freshness and the balance between land and water. Opened in June 2010 and entirely imagined by Chef Loïc Villemin and his family, the restaurant was renovated in 2017 by his brother Sacha, an architect, to reflect a renewed culinary philosophy. Loïc builds weekly-changing menus from his producers and the seasons, letting guests choose the number of sequences. The team prioritises ethical sourcing and respect for the planet; service includes dining room director Denis and sommelier Justine, and Toya holds a Michelin star. A spacious dining room of pure lines, natural materials and abundant light creates a serene, luminous atmosphere; the restaurant sits on a hill above the Faulquemont golf course. Creative, seasonal fine dining is plant-forward, rooted in local, reasoned sourcing, precise and extremely fresh, with Japanese-inspired touches and seafood integrated with the regional terroir. Loïc Villemin is chef. Specialties: weekly-changing multi-sequence tasting menus; vegetable- and herb-forward seasonal dishes; Japanese-inspired flavour notes and precision; meticulously selected seafood paired with local terroir; focus on freshness, lightness and creativity.