Neva Cuisine

Thinly sliced raw sardines that have been smoked for flavor. The Cantabrian variety is known for its high quality and rich, oily texture. Savory with a distinct smoky aroma.

Fresh raw oysters served on the half shell. 'No. 3' refers to the medium size classification. Briny and refreshing, typically eaten with the accompanying shallot vinegar mignonette.

Raw beef chopped by hand rather than ground, seasoned and served cold. Tender and savory with a mix of textures from the pine nuts and pickles. Eat with bread or on its own.

Mackerel fillet seared with an open flame for a smoky char. An oily fish with a strong flavor, paired here with creamy cheese (stracciatella) and curry notes.

Thick stalks of white asparagus, prized for their tenderness and mild sweetness compared to green asparagus. Served with a rich mayonnaise flavored with herbs and anchovies.

An egg slow-cooked at exactly 65°C, resulting in a custardy yolk and soft, gelatinous white. Very creamy texture. Served with earthy mushrooms and aromatic wild garlic.

A cold soup made from blended yellow zucchini. Light, refreshing, and smooth. Garnished with salty feta cheese and sweet apple for contrast.

The chef's daily selection of fresh fish. Typically pan-seared or roasted. Served with asparagus and a rich, buttery hollandaise sauce.

A thick cut of cod fish, mild and flaky. Served with a vegetable curry sauce and coconut foam, offering aromatic and slightly spiced flavors.

A specific cut from the end of the pork loin, known for being incredibly tender and flavorful. Grilled or seared and served with creamy mash and vegetables.

Thymus or pancreas glands of a calf, prized for their mild flavor and tender, creamy texture. Fried until crispy on the outside. Served with savory miso eggplant and rich veal sauce.

A large bone-in rib steak from Basque dairy cows, famous for intense beefy flavor and marbling. Grilled and served with a medley of vegetables and creamy herb sauce.

Fresh strawberries from the Sologne region, known for their sweetness. Served with airy fresh cheese mousse and an aromatic basil ice cream.

A modern take on the Black Forest cake featuring chocolate, cherries, and cream. Presented artistically with varied textures of sponge, crumble, and sorbet.

A pastry made of choux dough filled with cream and topped with fresh fruit. Tropical flavors of mango and passion fruit combine with vanilla cream.

A dessert highlighting tart rhubarb prepared in multiple ways (jelly, poached). Paired with honey and floral camomile ice cream for a balanced, refreshing finish.

A selection of aged French cheeses including creamy Chaource, pungent Époisses, and goat cheese. Served with a spiced fruit condiment to complement the savory cheese.