The menu, created by Chef Romain Fornell, features starters, pastas, risottos, and main courses that pay tribute to the diverse culinary cultures of the Mediterranean, from the freshness of octopus and prawn salad to the delicacy of sea bass with beurre blanc, or the flavor of a reinterpreted carbonara.
Each week, the menu is complemented by suggestions that change with the rhythm of seasonal produce.
All accompanied by a carefully curated selection of wines and cocktails to round off the experience.
