An evolving kitchen shaped by time.
Eleven dishes. Every two months.
Longer days
Flavours unfold
STARTERS
01 CEVICHE
Fresh tuna, jalapeño sauce, bell pepper, cherry tomato
red onion, cilantro, sesame, pumpkin seeds
325,-
02 MEZZE
Salmon and tuna tartare, roasted bell pepper, white
beans, marinated olives, baked eggplant with yogurt
295,-
03 BURRATA
Burrata from buffalo milk, housemade pesto
baked, marinated and fresh cherry tomatoes
265,-
04 OCTOPUS
Sous-vide and grilled octopus
baked cherry tomatoes, parsley emulsion
345,-
MAIN COURSES
05 TUNA
Tuna Sashimi Grade AA, green beans
black olive crumble, green olive emulsion
475,-
06 SALMON
Herb roasted salmon fillet, green asparagus
lemon butter sauce
395,-
07 SHRIMP
Grilled shrimp, mixed green salad
avocado, grapefruit, fennel, pumpkin seeds
345,-
08 RIBEYE
Beef Ribeye with mixed herbs and dried lemon
grilled artichokes, beef jus
200g 545,- / 300g 735,-
09 RISOTTO
Carnaroli rice, green asparagus
white wine, parmesan
425,-
10 VEAL
Thin slices of veal “Scaloppine”
lemon juice, capers
445,-
DESSERT
CRÈME BRÛLÉE
Two flavours — lemon and passion fruit
185,-