Cranberries. Herbs. Almonds.
Chickpeas in paprika.
Cucumbers. Burnt eggplant. Yoghurt-Tahini. Mint.
A quarter of a cauliflower.
Over an open fire. Tahini and almond matches.
Goat cheese. Walnuts. Cranberries. Onions. Carrots.
Roasted green onion stalk.
Cherry tomatoes and sumac salad.
purple onion. Spicy. Roasted almonds.
tomatoes. Garlic. hot pepper. Mint.
Pasta. Shrimps. Mussels. Calamari. Dried tomatoes. Garlic. Parmesan. (olive oil / cream)
Guilt-head seabream filet.
in lemon- butter. moist cherry tomatoes. spinach . served on mashed potatoes.
Grouper fish kebab.
served on burgul salad and herbs. goat yoghurt. tahini.
Shrimps & artichoke alla romana.
kalamata olives. pasta leaves in lemon grass and lime sauce. butter.
on the grill. chipotle butter & cumin.
pita bread from stone oven. caramelized onions in sumac. torn chicken steak. tahini. pine nut. parsley.
Kebab in Tajin.
beef and lamb served on grilled vegetables and tahini. baked in stone oven.
Slowly cooked Ossobuco with the bone. Sweet beef stock with plums. chestnuts and cardamom. Served on velvet mashed potatoes.
Entrecote hamburger- 220 grams.
Cheddar cheese. Brioche bun. Served with a coleslaw salad and potatoes.
(Optional toppings: mushrooms/ fried egg/ avocado/goose delicacy)
Handmade pasta sachets. Beetroot cream and parmesan. Vermouth cream.
Entrecote 350 grams
Roasted potatoes. Homemade chimichurri.
Crispy lettuce. red basil. mint. blue cheese. parmesan and fruit of the season.
Charred octopus stirred with grilled potatoes. dill. chili and an onion mixture laid on a cold goat yoghurt.
Raw fish ceviche. charred onion. pistachio. eggplant cream and caviar.