We serve a paste of roasted eggplant with Eastern spices, parsley, and feta, finished with black pepper and lemon juice. Served with grilled tartine bread.

Chopped tenderloin beef mixed with whole-grain mustard, oyster sauce, Tabasco, Worcestershire sauce, salt, Parmesan, parsley, and shallots. Served with toasted tartine bread.

Slices of Italian air-dried beef

Slices of Far Eastern scallop complemented by fresh melon, served with a sauce based on passion fruit purée and grapeseed oil. Garnished with mint and basil oil.

Grilled halloumi served with sweet tamari sauce, complemented by roasted pepper salsa, pistachio slices, and pecans.

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

Thin slices of beef with a sauce based on olive oil, aged balsamic sauce, and lemon juice, complemented by black pepper and grated aged cheese (24 months) Parmigiano Reggiano.

Slices of Dutch semi-hard cheese

Slices of aged sheep’s cheese

A paste of roasted peppers and tomatoes with Eastern spices and parsley, served with grilled tartine bread.

Slices of seared salmon served with tiger milk sauce, complemented by chili pepper confit and spinach.

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

Slices of Italian air-dried ham

Slices of dry-aged beef complemented by rich citrus ponzu and lemon zest.

Slices of Italian air-dried sausage

Beef tartare served on a deep-fried cheese croquette. Complemented by olive oil, cacio e pepe cream, and fresh truffle.

Beef tartare served with crispy waffle chips and capers, paired with delicate pecorino cream and complemented by grated pecorino.

Raw tuna and ripe mango, diced and dressed with yuzu juice, olive oil, and soy sauce, complemented by Maldon salt.

Foie gras terrine baked at a low temperature with black truffle. Served with pear confit and prunes. Finished with olive oil, Maldon salt, and grilled brioche.

Slices of young goat cheese

Chickpea paste with tahini, complemented by roasted pistachios and nori chip flakes. Served with toasted tartine bread.

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

A salad of ripe tomatoes, cucumbers, roasted bell pepper, pickled red onion, and mixed greens (cilantro, parsley, basil), dressed with a sauce based on pomegranate juice, roasted chili, lemon juice, and olive oil, and complemented by feta cheese.

A salad of julienned zucchini and apple dressed with olive oil, honey, and lemon juice, complemented by fresh herbs (parsley, mint, cilantro), feta, and a lemon wedge.

Ripe Uzbek tomatoes served with Yalta red onion, olive oil, and Maldon salt.

Denver steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

Rack of lamb grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

New York steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

New York steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

New York steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

Porterhouse steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

Ribeye steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

Ribeye steak grilled over an open fire. The price is listed per 100 g; the exact weight can be confirmed with the server.

A bone-in ribeye steak seared over an open flame. Price is per 100 g; please ask your server about the exact weight.

A bone-in ribeye steak seared over an open flame. Price is per 100 g; please ask your server about the exact weight.

A bone-in striploin steak seared over an open flame. Price is per 100 g; please ask your server about the exact weight.

A T-bone steak seared over an open flame. Price is per 100 g; please ask your server about the exact weight.

A filet mignon steak seared over an open flame. Price is per 100 g; please ask your server about the exact weight.

A Chateaubriand steak seared over an open flame. Price is per 100 g; please ask your server about the exact weight.

Rich chicken broth served with chicken meatballs, orzo pasta, and spinach.

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

A spicy soup made with chicken broth, finely chopped beef, and vegetables, served with sour cream and parsley.

Grilled broccolini finished with olive oil, lemon juice, and Maldon salt.

Sliced potatoes sautéed with fried chanterelles, onions, and parsley, served with sour cream.

Sautéed asparagus finished with olive oil and salt.

French fries served with smoked Parmesan and parsley.

French fries served with smoked Parmesan and black truffle.

Mashed potatoes with cream and butter.

Mashed potatoes with stewed tomatoes and spicy Italian soft ’nduja sausage, served with grated Parmesan.

Mashed potatoes served with sautéed onions and rich meat jus. Finished with grated Parmesan.

Sautéed zucchini, eggplant, and tomatoes baked with a rich tomato sauce, served with delicate feta cheese and parsley.

A sphere of Gorgonzola mousse served with delicate passion fruit ganache, rich passion fruit gel, and a pear sphere. Finished with caramelized hazelnuts, grated Gorgonzola, and viola flowers.

Peach-marinated plum served with plum confit and red basil cream made with white chocolate. Finished with red peach sorbet, shiso syrup, peach jelly, and red shiso leaves.

Delicate coconut panna cotta with mango confit, served with vanilla cream and kumquat. Finished with a citrus crisp and a sauce made with passion fruit purée.

Delicate coconut panna cotta with mango confit, served with vanilla cream and kumquat. Finished with a citrus crisp, a sauce made with passion fruit purée, and black sturgeon caviar.

Crisp Swiss meringue layered over strawberry gel, filled with strawberry and roasted bell pepper sorbet and pepper confit. Finished with fresh strawberries, vanilla-pepper cream made with white chocolate, and bell pepper powder and crisp.

Soft cookie with candied orange served with yuzu cream, mango caramel, and passion fruit gel. Finished with grapefruit segments and lemon balm.

Soft cookie with dark chocolate pieces served with chocolate pastry cream, vanilla caramel, and nut paste. Finished with caramelized hazelnuts and Maldon salt.

Crisp tartlet with caramelized eggplant, finished with miso caramel and served with creamy ice cream made from miso paste, vanilla powder, and a vanilla pod.

Chocolate sponge with fried bacon, rich chocolate cream, and marinated prunes, served with chocolate sorbet, walnut liqueur gel, crisp bacon cookie, and chocolate tuile. Finished with sorrel and smoked Maldon salt.

Baked brioche pudding with marinated raisins, served with vanilla ice cream and whiskey caramel sauce. Finished with roasted pecans and pistachios.

Beef tenderloin served with mushroom paste, foie gras, and spinach, wrapped in a truffle crêpe and baked in puff pastry, finished with smoked jus.

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

A delicate puff pastry pie filled with rabbit. Finished with a creamy smoked cheese sauce.

Juicy grilled beef patty served with cacio e pepe sauce.

Juicy slow-cooked lamb shoulder served with mashed potatoes, romesco cream, smoked jus, and a salad of fresh herbs and red onion.

Tender seared duck breast served with a foie gras steak and rich meat sauce, finished with almonds candied with lemon juice.

Seared foie gras served with dried apricots. Finished with a rich jus and amaretto sauce.

A grilled beef patty on a wheat bun with smoked bacon sauce, finished with fried bacon and cheddar cheese.

A grilled beef patty on a wheat bun, finished with a foie gras steak, lemon aioli, arugula, and fig jam.

Salmon steak grilled over charcoal with sake, mirin, and soy sauce, finished with avocado salsa, Greek yogurt, and spicy cucumbers with olive oil.

Black cod marinated in miso sauce with lemongrass, ginger, lime juice, and fish sauce, seared over an open flame and glazed with sake, mirin, and soy sauce. Served with creamy corn sauce, chanterelles, and wilted spinach. Finished with aromatic onion oil.

A grilled beef patty on a wheat bun with smoked paprika sauce, finished with pickles and cheddar cheese

Skewers of sliced beef tongue, grilled on a mini grill and served with Greek yogurt and an herb and onion salad, finished with foie gras oil.

Striploin skewers, grilled on a mini grill and served with paprika sauce, an herb and onion salad, and Greek yogurt