A mix of olives in a rich, piquant Spanish sauce.

A hard Italian cheese aged for two years. Distinguished by its piquant flavor and nutty notes.

A delicacy from Spain. Dry-cured ham, aged for two years. Distinguished by a rich, buttery flavor and a hint of hazelnut aroma.

A grilled Bavette steak from marbled beef paired with a smoked meat sauce.

Lamb rack served with a rich meat sauce based on smoked jus.

Grilled Ribeye steak from marbled beef, combined with parsley and garlic butter, and accompanied by a smoked meat sauce.

Grilled Striploin steak from marbled beef, combined with parsley and garlic butter, and accompanied by a smoked meat sauce.

Grilled bone-in T-bone steak complemented with a smoked meat jus.

Grilled bone-in Tomahawk steak complemented with a smoked meat jus.

Grilled Filet Mignon steak from marbled beef, paired with parsley and garlic butter, and complemented with a smoked meat jus.

Light chicken broth served with ravioli made from thin dough and filled with chicken. Accompanied by spinach.

Rich fish broth served with salmon, halibut, and shrimp. Accompanied by olives, cilantro, and chili oil.

A piquant soup based on chicken broth and finely minced beef. Accompanied by vegetables, sour cream, and parsley.

Pan-fried asparagus, complemented with olive oil and salt.

French fries served with smoked Parmesan and parsley.

Mashed potatoes served with fried onions and a rich meat sauce. Complemented with grated Parmesan.

Pan-fried zucchini, eggplant, and tomatoes baked in a rich tomato sauce, served with delicate feta cheese and parsley.

A pearlescent sphere based on a Gorgonzola mousse, served with a cream of passion fruit and white chocolate. Topped with a crunchy nut crumble.

A delicate truffle custard cream paired with refreshing lemon sorbet. Complemented with mushroom caramel, freshly ground coffee, and grated truffle.

A delicate mousse based on mascarpone and amaretto, served with fresh raspberries and passion fruit custard. Topped with a caramelized crust.

A classic French dessert with a crispy caramelized crust and a tender center. Served in three variations: vanilla cream with fresh raspberry, vanilla caramel with pistachio, and mango caramel with candied grapefruit.

A caramel chocolate fondant served with dulce de leche ice cream. Complemented with dried cherry.

Vanilla cream and fresh strawberries served with rhubarb caramel and crunchy almond cookie. Complemented with shiso leaf liqueur and refreshing herb sorbet.

Coconut cream and buckwheat ice cream served with caramel, popcorn, and a buckwheat crisp. Complemented with coconut jelly and bergamot gel.

Classic meringue served with a delicate vanilla cream and aromatic baked apple confit. Accompanied by a vibrant red currant gel and tarragon butter.

A delicate white chocolate cream with vibrant notes of yuzu, served with mango caramel and fresh grapefruit segments. Complemented by a crisp sugar chip, a refreshing yuzu gel, and candied grapefruit zest.

Slices of Wagyu beef served on gougères with Swiss Tête de Moine cheese, complemented by buckwheat butter, smoked Maldon salt, and toasted nori.

Thin slices of beef served with spicy pickled vegetables and sesame aioli. Complemented with black pepper and chili oil.

A freshly baked potato waffle served with egg salad and juicy beef rib, complemented by blanched romaine and Parmesan mousse.

A delicate baked potato soufflé with Brunost cheese, served with slices of aromatic smoked duck.

Pâté made from chicken liver served with a rich coffee sauce, roasted hazelnuts, and pecans. Accompanied by toasts made from beer bread.

Slices of dry-aged beef served with a rich citrus ponzu and lemon zest.

Raw beef served in a bright, piquant gochujang sauce. Accompanied by Ramiro pepper, cucumber, and cilantro.

Beef tartare served on a deep-fried cheese croquette. Accompanied by olive oil, Cacio e Pepe cream, and fresh truffle.

Beef tartare served with crispy wafer chips and capers, combined with a delicate pecorino cheese cream, topped with grated pecorino.

Beef tartare served with a sun-dried tomato salsa, complemented by a creamy mousse and chorizo chips with smoked paprika.

Slices of Far Eastern scallop paired with fresh melon, served with a sauce based on passion fruit purée and grape seed oil. Garnished with mint and basil oil.

Grilled halloumi cheese served with a sweet tamari sauce, complemented by a salsa of roasted peppers, pistachio slices, and pecan nuts.

A light salad of green vegetables served with a rich sesame dressing and toasted sesame seeds.

Slices of seared salmon served with Tiger Milk sauce, accompanied by chili confit and spinach.

A salad of tomatoes, seasonal cucumbers, and sweet bell peppers served with stracciatella cheese and a sauce based on date syrup and olive oil.

Cantabrian anchovies on toasted malt bread, combined with a fresh tomato salsa, complemented by lemon aioli and parsley pesto.

Ripe Uzbek tomatoes served with tahini dressing and Greek yogurt, complemented by lemon zest, sunflower seeds, and basil chips.

Slices of tender Hamachi fish served with grape ponzu, complemented by red grapes, basil, and olive oil.

Beef tenderloin sautéed with mushrooms and parsley, served with creamy mashed potatoes. Accompanied by a creamy mustard sauce with smoked jus.

Beef tenderloin paired with a paste of mushrooms, foie gras, and spinach, wrapped in a truffle crêpe and baked in puff pastry, complemented by smoked jus.

Slow-cooked, grilled beef rib served with pan-fried white cabbage, complemented by a mustard sauce.

Grilled squid served with polenta and crispy potato pave. Complemented with fresh spinach, grated Parmesan, and smoked Béarnaise sauce.

A grilled beef and pork sausage served with mashed potatoes and Béarnaise sauce, complemented by green peas and parsley.

Roasted bone marrow served with teriyaki sauce. Accompanied by two slices of tartine bread with gremolata.

Lamb shoulder braised on the bone and accompanied by smoked jus, baby potatoes with chanterelles, and fried parsley.

Baked halibut fillet served with a spicy Acqua Pazzo sauce based on white wine, tomatoes, and capers.

A pie made from puff pastry filled with smoked pork cheek. Accompanied by delicate sour cream, a vibrant meat sauce, and parsley butter.

Ravioli filled with braised beef served with Parma ham and a delicate creamy mushroom sauce, accompanied by basil butter.

Rigatoni pasta served with a sauce based on egg yolk, black pepper, and pecorino cheese, combined with pan-fried smoked pork belly.

A pie made from delicate puff pastry prepared with a rabbit filling. Accompanied by a creamy smoked cheese sauce.

A juicy grilled beef patty served with a rich sauce based on Gorgonzola cheese.

Grilled salmon steak served with avocado salsa, lightly sautéed spinach and green peas, accompanied by olive oil.

Grilled tenderloin steak served with a delicate Cacio e Pepe sauce.

Pan-fried, thinly sliced tender marbled tenderloin served with blanched asparagus, accompanied by a creamy sauce based on pecorino cheese with the addition of mustard.

Tender braised veal cheek served with smoked jus, complemented by charred Uzbek tomatoes and olive tapenade.

Succulent braised lamb shoulder served with mashed potatoes, combined with romesco cream, smoked jus, and a salad of fresh herbs and red onion.

Pan-seared tender duck breast served with a foie gras steak, combined with a rich meat jus, complemented by candied almonds with a hint of lemon juice.

Pan-seared foie gras combined with dried apricots. Complemented with a rich jus-based sauce and amaretto.