Our menu

Traditional tahini hummus, crispy falafels, and fresh herbs.

Labneh whipped with fresh olive oil, flame-seared Padrón peppers, and crunchy roasted pine nuts.

Creamy tarama, Auruga pearls, and oil infused with fresh dill.

A fresh salad, combining the sweetness of summer with the saltiness of feta.

Roasted feta with honey, tomatoes and oregano

Granny Smith apples, mint, aged Parmesan, white balsamic vinaigrette.

Pita bread, spiced smoked kefta, red onions with sumac, and garlic cream.

The elegance of a zucchini flower stuffed with ricotta and basil, served with a zucchini mousse tartlet and a tangy pomegranate reduction.

Salt-cured, creamy stracciatella, and seasonal strawberries.

Seared prawns, spicy bisque, and tarragon powder.

Skin-on pan-seared salmon steak, light 24-month Parmesan cream, tender fennel, sauce vierge, and olive crumble.

Crispy octopus, black squid ink risotto, fresh herbs, and citron zest.

Whole fish marinated in garrigue herbs, served with sauce vierge and lemon jelly (serves 2).

Slow-cooked veal tenderloin, tomato gremolata sauce, aged Parmesan

Fresh pasta with pure beef tenderloin in a rich sauce with rosemary.

Grilled lamb, sun-ripened vegetables confit, cucumber yogurt sauce.

Rib-eye steak with Béarnaise sauce and fresh mint.

Whole roasted cauliflower, tahini cream, toasted pistachio pieces, and pomegranate.

Honey crisp, fresh red berries, and creamy mascarpone mousse

Cactus-citrus sorbet, vodka, lemon foam.

Peach mille-feuille baked at 88°C, served with whipped cream and peach confit.

Golden angel hair pasta, with a cheese center and almond milk ice cream.