Hidden in a rooftop corner next to Stacks Burgers above Taihu Brewing and Bar Med, Atipic's second branch is a very cozy, absolutely charming eating and drinking establishment that transports visitors to owner Charlotte Dubois' home region of Brittany in France. Cream-colored walls decorated with pictures and shelves, rough wooden rafters with suspended lamps, wood-framed windows and dark wood furniture fill the 10-seat interior with seating for eight more on two outside picnic tables. A side door leads to the kitchen, where chef/partner Steven Le Niniven prepares three buckwheat galette main courses (NT$380-480), including Saucisse Bretonne made with homemade Brittany/Normandy style sausage, and vegetarian La Calendos, combining French Camembert cheese and Taiwanese honey. There are also six Charcuterie platters with French sausage, dry-cured ham and other meats. Among several desserts (NT$150-279) are three crepes, such as Butter & Sugar, made with Pingtung-grown vanilla and French whipped cream. Drinks include Normandy cider and Calvados apple brandy, six Bertinchambs Belgian beers, red/white house wines, Charlotte's Balicha fruit-flower teas, and coffees.
Atipic 的第2間分店隱身在太湖啤酒與 Bar Med 樓上、Stacks Burgers 旁邊的屋頂角落，是一間溫馨又有魅力的餐酒館，客人彷彿置身於老闆 Charlotte Dubois 位於法國布列塔尼（Brittany）的家鄉。奶油色牆面上裝飾著照片與層架，粗獷的木製橫樑垂掛著吊燈，搭配木製窗框與深色木質家具，讓這個僅有 10 個室內座位的小空間格外舒適；戶外還有兩張野餐桌，可再容納 8 位客人。
側門通往廚房，由主廚兼合夥人 Steven Le Niniven 掌廚，提供3款以蕎麥製作的法式鹹蒸菜司麗餅主餐（380-480元），其中包括經典招牌香爐蕎麥餅，使用屬於布列塔尼傳統的法式鹹肉培養肉與台灣蜂蜜反搭合成的素食選項「La Calendos」。店內另有6款法式冷肉拼盤，供應法式香腸、風乾火腿及其他肉品。
甜點（150-279元）則有多款選擇，包括3種法式甜可麗餅，例如黃砂糖奶油，使用屏東香草與法式鮮奶油製作。飲品則供應諾第弟蘋果氣泡酒、卡門貝爾與台灣蜂蜜、店內另有6款法式冷肉拼盤，供應法式香腸、風乾火腿及其他肉品。