Monaco

Spanish hard sheep's milk cheese served with quince paste. The classic combination of salty, nutty cheese with the fruity sweetness of quince. Usually enjoyed in bites as an aperitif.

Large, fleshy Sicilian green olives with a buttery taste, served with mild marinated garlic. A crisp texture and delicate flavor without excessive bitterness. A light accompaniment to start the meal.

Spanish cured ham from Iberian pigs, served with crispy chips and small pickled green peppers. The savory fat of the ham contrasts with the acidic spice of the guindillas. For sharing.

Soft Italian flatbread served with a rich French butter and Cantabrian Sea anchovy fillets. An intense combination of salty, umami, and creamy flavors. Ideal for seafood lovers.

Small fried croquettes containing a creamy béchamel with Iberian ham. Crispy on the outside and melting on the inside. Eaten hot, usually with fingers.

Pressed sheep's milk cheese served with a sweet and spicy Basque chili jelly. The rustic flavor of the sheep's cheese is enhanced by the mild warmth of the chili. A tasty end to a starter or a snack.

Potato sticks, fried. Crispy and golden on the outside, tender on the inside. The quintessential classic side dish.

A mix of tender, fresh salad leaves, dressed with vinaigrette. Adds a touch of freshness and lightness. Perfect for balancing a rich dish.

Potatoes cooked and roughly mashed with a fork, emulsified with olive oil. Rustic and melting texture with a fruity olive taste. Lighter than a butter-based mash.

Sweet and earthy marinated beetroots, served with tangy fresh goat cheese and crunchy pine nuts. A mix of textures and sweet-and-savory flavors. A fresh, vegetarian starter.

Large, fleshy tomatoes served with the fatty, tender part of tuna, all enhanced by an umami Japanese broth (dashi). A sophisticated starter combining garden freshness and sea flavors.

Beef slices seared on the outside and raw on the inside, accompanied by sweet figs, salicornia (salty sea plant), and a Sherry vinaigrette. Tender and rich in contrasts.

Veal offal (thymus) cooked to be crispy on the outside and melting on the inside, served with spicy chorizo and chili peppers. A dish with character, rich and flavorful.

A gelatinous cut of beef slow-cooked until extremely tender. Served with sweet carrots and enhanced by the bite of horseradish. A comforting stew.

Hearty lentil salad with caramelized grilled watermelon, salty feta cheese, and fresh herbs. A fresh, sweet-and-savory, summery vegetarian main course.

Wild hake (white fish) fillet, cooked to a pearly finish, served on fresh spinach with a traditional Basque sauce of oil, garlic, chili, and vinegar. Savory and delicate.

High-quality free-range chicken breast, served with small round Sardinian pasta (fregola) and smoked ricotta cheese. Tender, creamy, and comforting.

Intense and creamy chocolate tart, served with thick crème fraîche to balance the richness of the cocoa. A classic dessert for chocolate lovers.

A revisited version of the English dessert, mixing pieces of crunchy meringue, whipped cream, and banana. A deconstructed, sweet, and textured dessert.

Fresh figs served with soft, creamy ricotta cheese, sprinkled with pistachios for crunch. A light, fruity, and not-too-sweet dessert.