How to read this menu?
There are no rules. You’re free. Start with dessert and then pick your main course. Or have a drink, relax, and decide later. And if you’re not sure what to choose, the chef’s recommendation is always there for you.
ROASTED VEAL WITH TUNA-CAPER SAUCE, FRIED CAPERS, AND OREGANO.
SERVED BY THE SLICE.
with stracciatella, tomatoes in balsamic, basil and pesto
(Gluten free option available)
GRATINATED PORTOBELLOS FILLED WITH MUSHROOMS AND VEGETABLES, SERVED WITH ROMESCO SAUCE.
WITH RICOTTA, CHARRED EGGPLANT AND SUN-DRIED TOMATO
PERFECT FOR SHARING.
HALF CHICKEN
(VEGAN OPTION AVAILABLE)
WITH ROASTED RED PEPPER HUMMUS AND GREMOLATA
(VEGAN OPTION AVAILABLE)
BULGUR WHEAT, TOMATO, CUCUMBER AND VEGETABLES.
WITH RICOTTA, FAROFA, NATURAL YOGURT AND CUCUMBER
WITH PEA PURÉE AND CITRUS CREAM
WITH HUMMUS, GREEK SALAD AND SPICED YOGURT
WITH FRESH TOMATOES, GARLIC CHIPS, BLACK OLIVES, BASIL AND BOCCONCINO (GLUTEN FREE OPTION AVAILABLE)
WITH CREAM AND DULCE DE LECHE
WITH SMOKED CREAM
WITH CINNAMON ICE CREAM
WITH BLUEBERRY COULIS ON AN ALMOND–CACAO SABLÉ
BITTERSWEET, WHITE, AND MILK CHOCOLATEWITH CITRUS CUSTARD SAUCE
VANILLA ICE CREAM, WHISKY, AND CANDIED WALNUTS
CARAMELIZED WITH SUGAR