An evolving kitchen shaped by time.
Eleven dishes. Every two months.
Everything awakens
Freshness emerges
STARTERS
01 CEVICHE
Sea bass, burnt orange leche de tigre
pickled red onion, cilantro, almonds
295,-
02 MEZZE
Salmon tartare, tuna tartare, tzatziki
romesco, marinated olives, pickled fennel
295,-
03 BUFALA
Bufala mozzarella, peas, dried olives
pistachio, confit lemon, mint
265,-
04 OCTOPUS
Octopus sous-vide and grilled, paprika glaze
white bean and confit garlic purée
335,-
MAIN COURSES
05 TUNA
Tuna Sashimi Grade AA, chickpea purée
burnt leek, olive crumble, lemon oil
475,-
06 SALMON
Herb roasted salmon fillet, fennel velouté
pomegranate, fennel, chives
395,-
07 EGGPLANT
Eggplant “steak”, tomato fondue
provolone, parmesan, basil oil
345,-
08 RIBEYE
Ribeye rubbed in cocoa and coffee
sweet potato purée, pineapple gastrique
200g 525,- / 300g 735,-
09 RISOTTO
Carnaroli rice, roasted shrimp, saffron
prosecco, bergamot juice, zucchini brunoise
425,-
10 CHICKEN
Chicken supreme, creole spices, white beans
corn and bacon succotash, lime sauce
375,-
DESSERT
11 PANNA COTTA
Creamy dessert with honey, caramelized figs, almond crumble, orange zest
185,-