At Magma, chef Ryuya Ono has developed his own culinary language: a refined cuisine where each product has its place, without superfluous decoration, firmly rooted in French techniques and a Japanese commitment to ingredient quality.

His natural inclination for seafood and poultry is complemented by a selection of noble products such as blue lobster, monkfish, and aged beef, which he handles with the precision of a goldsmith. Every ingredient is optimized, ensuring no waste. This daily cultural marriage fuels Ryuya’s creativity, as he refrains from writing fixed recipes to adapt to the uncertainties of supply. Freshness, agility, and creativity are the cornerstones of Magma’s menu, which changes daily with the seasons and according to arrivals.