All the dishes have been created by me. Under the supervision and the approval of my Head Chef, they have been, part of the daily special menu. It’s an amazing experience to create new dishes. Transforming the passion, to an inspiration, with the most accurate target..the guest satisfaction, the best reward to carry on theContinue reading “Starters, main courses, deserts”
Lamb cutlets with herb crust, fondant potato, cauliflower puree, savoy cabbage, rosemary jus
When traditional bougatsa met fine dining..on tomorrow’s hot desert menu. Crispy filo pastry, orange and vanilla infused custard, candied cranberries, pistachios and walnuts, crema ice cream.