At the time of our visit in July 2026, Chez Lexi has been open for only a few weeks and already impresses with brasserie cooking that is technically precise and clearly rooted in craft. Confit salmon with champagne beurre blanc meets steak frites with sauce béarnaise, which, at 400 grams as a single portion, is a decidedly ambitious ask.
Yet the kitchen shows its full potential already at the starters: raw-marinated amberjack with yellow beefsteak tomato, pickled onions and an orange-lime stock – formidable! This is a direction it could keep pursuing.
Inside, burgundy-toned dining rooms with long tables, elegant sofas, round arches and characteristic clusters of lamps set the brasserie mood. Outside, a large garden invites you to linger; even there, the tables are laid with starched tablecloths. When it rains, the awning roofs close.
Who Lexi is, the restaurant won't say. The well-styled service team, in any case, attends to its guests with warmth. A small, fine wine list with lovely wines by the glass, poured generously and without regard for the measuring line. Likeable!
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