We serve the zucchini fritter with lightly cured salmon, complemented by tzatziki cream, poached eggs, and chives.

Zucchini fritter with fried mortadella, served with a ponzu-based sauce and Parmesan. Topped with Parmesan mousse.

We mix green buckwheat with spinach pesto, Parmesan, butter, and cream. Served with a soft-boiled egg.

We serve the omelet with shrimp cream, sautéed shrimp, tomatoes, and arugula.

We layer rice pudding, yogurt, and orange gel over mascarpone cream. Served with blood orange segments and candied blood orange.

We layer Taleggio cream and scrambled eggs over a potato waffle, complemented by cured duck and chives.

We top brioche with stracciatella, complemented by a mix of tomatoes and greens, sliced radishes, and a seed mixture with shichimi.

We sauté ground lamb with paprika and tomato sauce. Served with three eggs, topped with feta, pickled red onion, fresh cilantro, and paprika.

We layer sautéed ground lamb with tomato sauce over Greek yogurt cream, serving it with roasted peppers and Kalamata olives. Topped with two poached eggs and cilantro.

We serve wheat flatbread filled with sulguni, sour cream, and smoked butter with matsoni cream, tomato sauce, two soft-boiled eggs, and fresh cilantro, finished with smoked paprika.

We serve kale, grapefruit, and feta with preserved pear, dried figs, and pickled red onion, complemented by lemon juice, honey, and olive oil. Finished with a mixture of pumpkin, flax, and sesame seeds and shichimi, along with a red wine vinegar and honey glaze.

Fresh tomatoes, cucumbers, ramiro peppers, romaine lettuce, feta, pickled red onion, and Taggiasca olives dressed with citronette, complemented by Parmesan, basil, and spinach cream, as well as fresh basil, mint, cilantro, and parsley.

We serve grilled halloumi with roasted peppers sautéed with tomatoes, chili, and garlic, complemented by fresh cilantro. Served with basil pesto and white-wine-marinated raisins.

We serve fresh arugula and grapefruit segments with marinated pear and stracciatella, complemented by a citrus dressing. Finished with grated Parmesan.

We prepare the omelet with spinach and serve it with basil and stracciatella cream, complemented by fresh arugula, basil, and Parmesan.

We serve scrambled eggs with fried mortadella and grated Parmesan.

We serve an egg-white omelet with feta-based cream and parsley pesto. Topped with tomato salsa, capers, cilantro, and basil. Finished with a mixture of pumpkin, flax, and sesame seeds and shichimi.

We serve the potato waffle with cold-smoked salmon and a poached egg, complemented by béarnaise sauce and tzatziki. Finished with chives.

We serve the rabbit patty with sautéed spinach, a poached egg, and Parmesan mousse. Complemented by freshly ground pepper.

We cook millet with cream, butter, and milk. Served with caramelized banana.

We prepare rice porridge with butter, milk, and chamomile-infused cream. Topped with roasted pumpkin and yuzu-carrot gel.

We prepare oatmeal with butter, milk, and cream, complemented by prunes.

We serve grainy cottage cheese with sour cream, raspberry confit, raisins, and cranberries. Finished with raspberry powder.

We serve cottage cheese pancakes with yogurt cream.

We serve cottage cheese pancakes with raspberry sauce, fresh raspberries, and sour cream cream.

We serve poppy seed pie with cream, complemented by vanilla caramel.

We serve burrata on romaine leaves with roasted peppers tossed in a roasted pepper-based sauce, finished with breadcrumbs mixed with garlic and vegetable oil.

We pair partially dried beetroot with cream cheese and tarragon cream, complemented by caramelized pecans.

We boil thinly sliced celeriac, then caramelize it and serve it with pecorino sauce, topped with sage beurre noisette and a sage crisp.

Sautéed cabbage with cream sauce and black truffle.

We sauté pre-boiled potato and wheat-flour gnocchi with porcini confit, serve them on mushroom sauce, and complement them with Parmesan mousse and grated Parmesan.

We complement broccoli and pine nut pâté with parsley oil and pine nuts.

Baked pumpkin blended with yuzu and carrot juice gel, served with an almond milk and chamomile sauce.

Fresh tomatoes, cucumbers, ramiro peppers, romaine lettuce, feta, pickled red onion, and Taggiasca olives dressed with citronette, complemented by Parmesan, basil, and spinach cream, as well as fresh basil, mint, cilantro, and parsley.

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

A closed puff pastry pie filled with cauliflower in a creamy roasted garlic and white wine sauce.

Uzbek tomatoes, yellow-blanched cherry tomatoes, Taggiasca olives, shallots, and basil dressed with olive oil and red wine vinegar, complemented by feta cream with parsley, balsamic sauce, and sunflower seeds.

Grilled halloumi served with roasted bell pepper sautéed with tomatoes, chili, and garlic, complemented by fresh cilantro, basil pesto, and white wine-marinated raisins.

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

Potato gratin fried in panko breadcrumbs, served with ricotta cream and dried duck. Complemented by pecorino and chives.

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

Celery stalks, tomatoes, roasted bell pepper, spinach leaves, and Taggiasca olives dressed with sour cream, topped with fried 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 and tomato water sauce, complemented by fresh basil and horseradish.

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

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

A salad of fresh tomatoes, cucumbers, and crab with sautéed broccoli and fresh spinach leaves, combined with spicy sauce and topped with toasted sesame.

A salad of fried octopus with potatoes, roasted bell pepper, fresh tomatoes, and basil, paired with a soft-boiled egg and tzatziki and romesco sauces.

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

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

Ground lamb steak served with eggplant cream, fried eggplant slices, and a sauce made from tomatoes in their own juice. Complemented by cilantro and feta cheese.

A cabbage roll made with minced chicken, served with a potato pancake and sautéed spinach. Complemented by a porcini and button mushroom sauce.

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

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

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

Foie gras steak grilled and served with fried pear, parsnip cream, and apple purée, complemented by apple with parsley butter and a demi-glace and apple juice sauce.

Grilled scallops served with basil potato purée, blanched asparagus in butter, and truffle jus.

Fried scallops and cauliflower served with ptitim pasta, complemented by a foie gras and cream sauce and cauliflower cream.

Fried crab served with potato purée and creamy morel sauce.

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

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

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

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

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

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

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

A creamy soup made from crab shells with tomatoes and cream, served with Kamchatka crab.

A mussel and tomato sauce-based broth served with white fish, fried mussels, squid, chili, and cilantro.

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

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

White chocolate-based coconut cream with shredded coconut, served with almond sponge, lemon curd, fresh raspberries, and raspberry sauce.

Pumpkin and passion fruit confit spread over a shortcrust pastry base, topped with white chocolate and pumpkin purée cream.

White chocolate ganache with blackcurrant leaves served with blackcurrants, blackcurrant gel, and elderflower jelly, complemented by elderflower granita and lobelia flowers.

Mille-feuille made with crisp pastry layers, sour cream, and beetroot caramel, served with dried cherries and complemented by beetroot chips and beetroot powder.

Cheesecake with candied potato, served with sweet malt bread crumble, pecans, and blackcurrant gel.

We complement the chocolate brownie with vanilla caramel and serve it with coffee cream, espresso syrup, and cocoa cookies.