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Chefs: Leo – Julian Cazalas
Restaurant open every night


The Creamy Burrata – 21 

Roasted peppers marinated in garlic, spinach shoots, pesto, pine nuts and balsamic
The cep in carpaccio 21 

Crushed hazelnuts, parmesan, hazelnut oil and lime
The egg yolk in poached ravioli – 19
Vitello tonnato 19 
As in Italy
The velouté cep – 18 
Hazelnut oil, chestnut flakes and cep petals
Beautiful Salad of Rocket – 23 

Parmesan and autumn truffle
Scallops in tartare – 24 
Autumn truffle, glazed leek velouté and espelette pepper
Lobster in cannelloni – 27
Creamed lobster bisque, leek espuma
Leek in old-age vinaigrette – 18 
Egg mimosa
Pepper artichoke in salad – 23 

Spinach sprouts, fig, Granny Smith apple, crushed hazelnuts, hazelnut oil and lime
Vegetarian risotto – 26 

Spinach sprouts, Romanesco cabbage, candied tomatoes and fried artichokes
Autumn truffle risotto, gable and parmesan – 36 

Cepae risotto in parsley 31 

Lobster risotto, creamed lobster juice – 36 
Cheese – $15
Selection of MONS cheese refiner MOF
The soufflé – 12 
Grand Marnier, caramelized orange sauce
The French toast – 12
The Waffle – $12
Salted butter caramel sauce, tonka vanilla whipped cream, nutella
The lemon sphere – 12
Sudashi cream, peppery meringue, lime sorbet, chocolate sphere, vanilla sweet paste
The exotic finger is 12 degrees
Creamy passion mango, crispy speculos, caramel flowing heart, tonka vanilla whipped cream
The chocolate hazelnut entremet – 12
Creamy hazelnut milk chocolate, milk chocolate ganache, caramelized hazelnuts, hazelnut ice cream
The fruit – 28 
Beautiful plate of fresh fruit to share