The sweet taste of beetroot makes a wonderful pairing with the tanginess of the creamy Chevre goat cheese. the artichoke, sun dried tomatoes, micro greens and pine nuts enrich the savor. Sommelier's recommendation.  

A traditional Italian dish, served in a pesto-pine nuts crust, garnished with parmesan, arugula, crispy capers and truffle oil

A refined dish with smoked salmon, cream cheese, sun blushed tomatoes, horseradish coulis, crispy capers and quail eggs.

A nourishing salad, full of vitamins and minerals, with mix greens, pumpkin seeds, sunflower seeds, goji berry, walnuts, enveloped in a pesto&mustard dressing. Sommelier's recommendation.

Spicy chicken roasted in Tandoor, with salad mix and nourishing seeds.

The delicate texture of marinated beetroot meets the soft feta cheese and are joined by chickpeas, green soya beans, baby green leaves, roasted turnip root and pumpkin seeds, all in a drizzle of balsamic vinegar

A crystal clear soup, with ricotta - duck cannelloni and porcini mushrooms.

A creamy soup, with a fine texture that enriches the flavor of porcini mushrooms by adding foam milk and caramelized walnuts, together with Naan bread  

A dish of Corsican tradition, mildly spicy, with shrimps, baby calamari and black mussels with cherry tomatoes, seasoned with basil and mint.  

A nutritious dish with smoked salmon, zucchini, sun dried tomatoes and rose sauce, flavored with onion, nutmeg and a drop of vodka

Pasta filled with tender duck meat, accomplished with rose sauce and shrimps.

Penne with fresh Burrata, pesto, green beans and potato cubes.

The hot smoked trout is flamed in brandy, along with zucchini and cherry tomatoes, to create the filling for the homemade paccheri.

Calamari rings in panko, served with mildly spicy marinara tomatoes sauce

A remake of the recipe brought by Italians in the 19^th century San Francisco. A delight with baby calamari, tender octopus and black mussels, in mildly spicy tomato sauce, baked artichoke and olives Sommelier's recommendation.

Inspired from the famous Japanese sushi, with marinated seared tuna, accompanied by black rice, spicy herbs and wasabi pasta Sommelier's recommendation.

Created for connoisseurs, served with caramelized apple flavored with star anise and cinnamon, Williams potatoes with olives and Parmesan Sommelier's recommendation.

An Italian delicacy: chicken breast in pesto sauce and pine nuts crust, with black rice, baked artichoke and sun dried tomatoes.

Pork ribs marinated in dark beer, slow cooked and served with wedges potatoes and tartar sauce. Sommelier's recommendation.

Crispy duck legs cooked confit, wrapped in a teriyaki glaze,  served with red braised cabbage flavoured with citrus and caraway seeds

A Japanese sensorial experience, where the teriyaki glazed salmon is served with noodles, celery Apio, baby spinach and sesame fish broth

With rosemary and sage, potatoes with baby spinach, pine nuts, olives and saute asparagus

The coriander & coconut milk marinated lamb is roasted in our tandoor clay oven

The chicken legs are marinated in yogurt sauce with oriental spices for 24h, then roasted in our Tandoor clay oven over hot flame

The meat is marinated in yogurt, then kept in a mint sauce and roasted in the Tandoor for a complete taste. Sommelier's recommendation.

An inspired fusion of delicious chicken marinated in yogurt sauce and Indian spices for 24 h, roasted in tandoor then cooked in a creamy curry sauce

A tasty vegan feast with season vegetables roasted in a tandoor clay oven over the hot flame, then cooked with coconut, fresh baby spinach and Indian spices

An Asian-inspired dish, with beef tenderloin stripes, broccoli, tomatoes and Teriyaki sauce.  

The famous Argentinean Steak now has a serious competitor – Black Angus steak, served with Naan potatoes, grilled vegetables and demiglace sauce

A classic home-made burger served with red onion rings, ceddar cheese, pancetta, tomatoes, wedges potatoes, Coleslaw salad and pickled jalapeno  

The culinary symbols of Water and Earth, shrimps and beef tenderloin, accompanied by asparagus and truffle mashed potatoes.

The original dessert that is hard to decline, drizzled with wild berry sauce.

A dark chocolate volcano served with ice-cream.

A truly fluffy experience, with cheese icing, nuts and cinnamon