The menu does turn over quite frequently, so specific recs are a bit tough to nail down. They do a great job with fish, I enjoyed the hake on my most recent visit and had one of the most satisfying pieces of halibut ever there over the summer. Fish and meat are always cooked perfectly. I suppose it would be a letdown if they weren’t with the lab and science connotations. I’m not a dessert person, but those are another strength.
Some memorable dishes from visits past, beyond the already mentioned fantastic mushroom and egg, include the roast chicken (accompaniments change but the dish is always bursting with flavor and pleasantly presented); the smoked salmon app (again accompaniments change, but this is always on the menu, the flavor of the beautiful wild salmon always comes through); in the spring that had a beef carpaccio with lobster and truffles that knocked my head back. Desserts are always creative and worth getting, and this is coming from a non dessert fan. There was a charcuterie plate as a special on our last visit that let us down. It was all terrines and pates, some of which were quite similar. I hope for a wider assortment including cured meats on a charcuterie board.
I have never sat in the dining room, always the bar. Cafe Art Science is interesting that the cocktails, desserts and uniqueness of the concept and space share the stage with the food. However the food is right there with the other components. If you go, make it a point to check out the exhibitions at the adjacent and affiliated Le Laboratoire, they are quite interesting and the bar team always has interesting insight to add afterward.
