fingerfood
barbecue
pumpkin - elderberry caper
dashi of dried and lightly smoked pork
lukewarm
turnip - shiitake - nasturium
caviar “oscietra”
beetroot - bellota ham
yuzu - XO sauce
cooked with clove butter
parsley root - chicory root - saffron
yeast chantilly - raisin
black truffle - ‘kamut’ pepper
| 5 courses €195 | • adapted wines €85 • exclusive wines €110 |
| • non-alcoholic pairing by glass €10 |