Zucchini pancake served with lightly salted salmon, tzatziki cream, poached eggs, and chives.

Zucchini pancake with fried mortadella, ponzu and Parmesan sauce. Topped with Parmesan mousse.

Green buckwheat mixed with spinach pesto, Parmesan, butter, and cream. Served with a soft-boiled egg.

Omelette served with shrimp cream, sautéed shrimp, tomatoes, and arugula.

Rice pudding and yogurt layered on mascarpone cream with orange gel. Served with blood orange segments and candied peel.

Taleggio cheese cream and scrambled eggs on a potato waffle, topped with cured duck and chives.

Stracciatella cheese on brioche, accompanied by a mix of tomatoes, herbs, radish slices, and a shichimi seed blend.

Lamb mince sautéed with paprika and tomato sauce. Served with three eggs, topped with feta cheese, pickled red onion, fresh cilantro, and sprinkled with paprika.

Sautéed lamb mince with tomato sauce on Greek yogurt cream, served with roasted bell pepper and Kalamata olives. Topped with two poached eggs and cilantro.

Wheat flatbread stuffed with Suluguni cheese, sour cream, and smoked butter, served with matsoni cream, tomato sauce, two soft-boiled eggs, fresh cilantro, and sprinkled with smoked paprika.

Kale, grapefruit, and feta cheese served with preserved pear, dried fig, and pickled red onion, dressed with lemon juice, honey, and olive oil. Finished with a mix of pumpkin, flax, sesame, and shichimi seeds, and a glaze of red wine vinegar and honey.

Fresh tomatoes, cucumbers, Ramiro peppers, romaine lettuce, feta cheese, pickled red onion, and Tajan olives dressed with citrus vinaigrette, complemented with cream of parmesan, basil, and spinach, as well as fresh basil, mint, cilantro, and parsley.

Halloumi, grilled, served with roasted bell peppers, sautéed with tomatoes, chili, garlic, and complemented with fresh cilantro. Served with basil pesto and white wine-marinated raisins.

Fresh arugula and grapefruit segments served with marinated pear and stracciatella, complemented with citrus dressing. Topped with grated parmesan.

Omelette prepared with spinach, served with basil cream and stracciatella, complemented with fresh arugula, basil, and parmesan.

Scramble served with fried mortadella and grated parmesan.

Egg white omelette served with a cream based on feta cheese and parsley pesto. Topped with tomato salsa, capers, cilantro, and basil. Finished with a mixture of pumpkin, flax, sesame seeds, and shichimi.

Potato waffle served with cold-smoked salmon and a poached egg, complemented with béarnaise sauce and tzatziki. Garnished with chives.

Rabbit patty served with sautéed spinach, poached egg, and parmesan mousse. Complemented with freshly ground pepper.

Millet cooked with cream, butter, and milk. Served with caramelized banana.

Rice porridge prepared with butter, milk, and cream infused with chamomile. Topped with roasted pumpkin and a gel of yuzu and carrot.

Oatmeal prepared with butter, milk, and cream, complemented with prunes.

Grain-style cottage cheese served with sour cream, raspberry confiture, raisins, and cranberries. Sprinkled with raspberry powder.

Syrniki (cheese pancakes) served with yogurt cream.

Syrniki (cheese pancakes) served with raspberry sauce, fresh raspberries, and sour cream.

Poppy seed cake served with buttercream and complemented with vanilla caramel.

Burrata served on romaine leaves with roasted peppers mixed with a sauce based on roasted peppers, and topped with garlic bread crumbs and vegetable oil.

Cured beetroot paired with cream of fresh cheese and tarragon, complemented with caramelized pecans.

Thinly sliced celeriac root, boiled then caramelized, served with pecorino cheese sauce, topped with a sage noisette butter and sage crisp.

Sautéed cabbage with creamy sauce and black truffle.

Pre-boiled potato and wheat flour gnocchi sautéed with confit porcini mushrooms, served on a mushroom sauce, complemented with parmesan mousse and grated parmesan.

Pâté based on broccoli and pine nuts, complemented with parsley butter and pine nuts.

Roasted pumpkin mixed with a gel of yuzu and carrot juice, served with a sauce based on almond milk and chamomile.

Fresh tomatoes, cucumbers, Ramiro peppers, romaine lettuce, feta cheese, pickled red onion, and Tajan olives dressed with citrus vinaigrette, complemented with cream of parmesan, basil, and spinach, as well as fresh basil, mint, cilantro, and parsley.

Kale, grapefruit, and feta cheese served with preserved pear, cured fig, and pickled red onion, complemented with lemon juice and olive oil.

Closed puff pastry pie with a filling of cauliflower in a creamy sauce made from roasted garlic and white wine.

Uzbek tomatoes, yellow blanched cherry tomatoes, Tajass olives, shallots and basil dressed with an olive oil and red wine vinegar dressing, complemented with a feta cheese cream with parsley, paired with balsamic sauce and sunflower seeds.

Halloumi, grilled and served with roasted bell peppers sautéed with tomatoes, chili, garlic, complemented with fresh cilantro, served with basil pesto and raisins marinated in white wine.

Pre-boiled eggplant fried in panko breadcrumbs, complemented with tomato and sesame sauces. Served with stracciatella, cilantro pesto, fried capers and fresh cilantro.

Potato gratin fried in panko breadcrumbs, served with ricotta cream and cured duck. Topped with Pecorino cheese and chives.

Swedish toast with boiled egg cream, aioli, and capers, served with lightly salted salmon, cucumber and radish slices.

Celery stalks, tomatoes, roasted bell pepper, spinach leaves, and Taggiasca olives dressed with sour cream, topped with sautéed chicken thigh, Taleggio cheese, and a shichimi seed mix.

Fresh salmon served with tomato salsa and fresh fennel.

Fresh scallop served with blanched tomatoes, roasted pepper sauce and tomato water, complemented with fresh basil and horseradish.

Fresh salmon served with truffle dressing, complemented with fresh horseradish and chives.

Chicken liver pâté complemented with pumpkin confit, passion fruit caramel and lemon-ginger caramel dressing, served with fried brioche toast.

Salad based on fresh tomatoes, cucumbers and crab with sautéed broccoli and fresh spinach leaves combined with spicy sauce and complemented with toasted sesame.

Salad based on sautéed octopus with potatoes, roasted bell pepper, fresh tomatoes and basil, combined with a soft-boiled egg and tzatziki and romesco sauces.

Lamb tenderloin served with sorrel, complemented with sorrel aioli, olive oil and grain chips.

Foie gras served with dried fig cream, fig confit and sweet sherry gel, complemented with brioche toast.

A lamb mince beefsteak served with eggplant cream, fried eggplant slices, and tomato sauce. Garnished with cilantro and feta cheese.

Cabbage roll made with chicken mince, served with potato pancake and sautéed spinach. Accompanied by a sauce made from porcini and champignon mushrooms.

Grilled squid served with cabbage, bean cream, and mussels. Accompanied by a white wine-based sauce.

Grilled flounder served with smoked mashed potatoes, complemented by pike roe sauce, parsley butter, and parsley stems.

Grilled duck breast served with zucchini terrine, Pecorino cheese cream, and chicken jus.

Grilled foie gras steak served with sautéed pear, parsnip cream, and apple purée, garnished with apple in parsley butter and a sauce made from demi-glace and apple juice.

Scallops grilled and served with basil mashed potatoes, asparagus blanched in butter and truffle jus.

Pan-seared scallops and cauliflower served with ptitim pasta, complemented with a foie gras and cream sauce and cauliflower cream.

Sautéed crab served with mashed potatoes and creamy morel sauce.

Ravioli in a creamy tomato sauce with duck filling, served with airy Parmesan mousse.

Homemade rigatoni cooked in tomato sauce, complemented with mortadella and grated Parmesan.

Terrine of braised lamb served with spelt risotto combined with truffle sauce and complemented with roasted vegetable cream.

Lamb fillet served with arancini, celery cream with truffle paste and a spinach cabbage roll with lamb, complemented with a lamb jus with gochujang.

Velouté made from broccoli, spinach and onions, complemented with stracciatella and sautéed kale, served with pumpkin seeds and parsley butter.

Chicken broth with spinach, wheat noodles and chicken meatball quenelles served with a soft-boiled egg, complemented with sesame seeds and sesame oil.

Creamy soup made from crab shells with added tomatoes and cream, served with smoked salmon, blanched broccoli and tomato oil.

Creamy soup made from crab shells with added tomatoes and cream, served with Kamchatka crab.

Broth based on mussels and tomato sauce served with white fish, sautéed mussels, squid, chili and cilantro.

A sphere of Gorgonzola-based mousse placed on passionfruit gel, complemented by white chocolate and passionfruit ganache. Served with hazelnut and walnut crumble.

Sour cream and vanilla cream served with orange, grapefruit, and pomelo segments. Accompanied by white chocolate ganache, fresh raspberries, and yogurt ice cream.

Coconut cream made with white chocolate and shredded coconut, served with almond sponge cake, lemon curd, fresh raspberries, and raspberry sauce.

Pumpkin and passionfruit confit on a shortcrust pastry base, topped with white chocolate and pumpkin purée cream.

White chocolate ganache with blackcurrant leaves served with blackcurrant berries, blackcurrant gel and elderberry jelly, complemented with elderberry granita and lobelia flowers.

Poppy seed cake served with buttercream and complemented with vanilla caramel.

Mille-feuille with crispy layers, sour cream filling and beetroot caramel, served with dried cherries and complemented with beet chips and beet powder.

Cheesecake with potato candies, served with sweet malt bread crumbs, pecans, and a black currant gel.

Chocolate brownie complemented with vanilla caramel, served with coffee cream, espresso syrup, and cocoa cookies.