OUR RESTAURANT
MENU
Discover our map and enjoy a unique taste experience.
Chefs: Leo – Julian Cazalas
Restaurant open every night
Gluten-free 
vegetarianThe 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
Rigatoni / gnocchi with truffle cream and autumn truffle – 36
Truffle ravioli – $36
Truffled meat juice and autumn truffle
Rigatoni / poached lobster gnocchi – creme bisque – 58
Rigatoni / gnocchi with tomato sauce
Roasted eggplant, burrata and pesto
Rigatoni / gnocchi with morels – 28
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
Roasted cod pavement – $29
Eggplant caviar and creamed morels
Saku of bluefin tuna with sesame – 32
Caramelized onion sauce, jasmine rice with coconut milk
Scallops snacked at 30 degrees
Carpaccio of roasted ceps and ceps, truffled juice and emulsionated hazelnut milk
Braised octopus – $29
Candied tomato, roasted pepper and Olive Taggiasche
Roasted wolf pavement on its skin – 34
Crispy vegetables, clams and lobster juice
Fish of the day 500g/800g depending on arrival – 10 / 100gr
Large piece of fish to share – 14 euros / 100gr
Duck breast skewer – 29 degrees
Pineapple, spicy honey
Pressa Iberian – 32
TAGLIATA BEEF SALERS – 35
Rocket, parmigiano reggiano
Calf grenadin with morels – 34
Salted beef tagliata, arugula and parmesan 35
Bavette Black Angus – $35
Tomahawk Black Angus 1.5kg / 1.7kg – (to share) – 180
Pressa Iberian – 31
Iberian pork rack lase (to share) – 31
Tagliata of veal fillet – 31
Côte de beau beautiful first Frenchwoman 1kg (to share) – 87
Rack of lamb in a pine-crust – 35
Hazelnuts and walnut kernels
Rack of lamb in a gable crust (to be shared) – 70
Hazelnuts and walnut kernels
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
