Just steps from Place de la Canourgue, where the new Jardin des Sens of the Pourcel brothers will stand, Anga's steam oven sublime the scents of a cuisine that bridges the gap between the Mediterranean and Scandinavia.
It was in 2015 that the restaurant was born, thanks to a common desire of 3 chefs, 3 buddies (Arthur, Pierre, and Cyril), to create their own restaurant. This desire to offer a cuisine and atmosphere that reflects them. Anga is their image, an intimate address, nestled in old Montpellier, their beloved city.
When passing by for the first time, one understands that Anga is a place for connoisseurs. Far from the bustling center of the Ecusson, there are no more than 25 seats. But during meal times, the small room is always full. As the scents invite us to glance through a huge bay window, we discover a soft light that enhances the shadows of the old exposed stones.
These stones are adorned with some simple decorations, while raw materials and wood create a warm atmosphere.A warm simplicity exudes from this place. The kitchen has been completely open to the small dining room so that the chefs work almost in contact with the customers. Can you start to smell a good deal? 🌟🍽️😊 #instagram-worthy
5 PDT
Anga, Kezako?
At its inception, the culinary concept was based on a high-pressure steam oven. In this spirit, the 3 chefs were looking for a name evoking steam... But to say the least, "full steam ahead", "under sail and steam"... All these expressions and then the word "steam" really didn't excite them. And then, looking at the "Petit Larousse" Swedish dictionary, they discovered this translation: Ånga. It was short, it sounded good, and it also reflected their commitment to Scandinavian culinary philosophy... Locavore, seasonal, and plant-based...
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A modern and refined cuisine
Since February, Cyril has been the sole chef. In harmony with modern cuisine, he does not offer any products from the other side of the world. At Anga, the majority of the ingredients used are local - meats from Aveyron, Cantal, Catalonia, fish from the Mediterranean, and vegetables from producers within a maximum of one hundred kilometers from Clapas. On the drink side, we enjoy wines carefully selected by Léa, an experienced sommelier with a beautiful philosophy around wine. Small vineyards, biodynamic, natural wines from Alsace to Aude, through Loire, Rhône and of course Hérault.
These are references that you don't find in all restaurants in Montpellier. "Ah, unfortunately we will never find a beautiful grilled ribeye steak over a wood fire, or Norwegian salmon, or tomatoes in December," jokes Cyril (and ultimately, that's not such a bad thing!).
.Surprise Menu
The atmosphere is relaxed but the service remains professional. "We want the client to feel a bit at home, but also have a unique experience" Everyone is welcome, but one must not be afraid of culinary discoveries and let themselves go with the rhythm of the surprise menus. At lunch, you will have a choice of menu options, more on the bistro side, while in the evening it will be a slightly more "gastronomic" surprise menu. Even though the chef doesn't like that word.
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When are we going?
We come from Tuesday to Friday for dinner and from Wednesday to Friday for lunch. At noon, the starter/main course/dessert menu is 23 euros, and expect to pay 20 euros for the starter/main course or main course/dessert menu. In the evening, the 6-course surprise menu is 33 euros for the all-vegetarian option, or 45 euros for the omnivore option. You will be asked in advance which ingredients you cannot tolerate or do not want to see during your meal.
Don't expect to show up spontaneously and sit down quietly. We recommend booking about a week in advance to have the chance to enjoy these beautiful plates. Especially for the evening.
Anga 19 rue du Palais des Guilhem Montpellier
Phone: 04 67 60 61 65
Tuesday from 8pm to 9:30pm
Wednesday to Friday from 12pm to 1:30pm and from 8pm to 9:30pm
