Panorama

Steamed brioche bun stuffed with poultry. Served with chili oil, soy sauce, and black vinegar for a balance of acidity and spice. A comforting dish of Chinese inspiration.

Finely sliced and seasoned raw beef. Accompanied by Greek black olives and a salty anchovy cream. A blend of land and sea flavors with Mediterranean accents.

Fermented sausage, flavored with kaffir lime for an intense citrus note. Served with a rhubarb-infused 'nuoc cham' sauce, offering a sweet and sour touch.

Pork cooked for a long time in its own fat and then shredded, for spreading. Served with pickled vegetables to cut through the richness.

Steamed chicken thigh for a very tender texture. Drizzled with chili oil with Sichuan spices and sprinkled with small fresh onions.

Raw veal seasoned with fish sauce (nuoc nâm) and aromatic herbs. Grilled rice adds a distinctive crunchy texture.

Grilled beef pieces on a skewer. Accompanied by a rich mole sauce made with tomato, chili, and almonds, inspired by Mexican cuisine.

Fish cake made with tuna, pan-fried. Served with a mayonnaise enhanced by the acidity of capers.

Seared scallops, kept tender. Accompanied by a fine anise-flavored fennel puree and crispy rice crisps.

Tender octopus served with small new potatoes. Enhanced with a creamy sauce flavored with smoked paprika, a classic of Spanish cuisine.

Creamy preparation based on emulsified fish roe. This version is enriched with sea urchin coral for a powerful iodized taste. Usually enjoyed on bread.

Slices of raw fish (haddock) served in the Peruvian sashimi style. Seasoned with a seaweed emulsion and crunchy cucumber for freshness.

Tuna quickly seared on the outside and raw inside. Served with kumquat (small citrus fruit) and ponzu sauce (citrus soy sauce) for a tangy touch.

Crispy corn tortilla topped with pieces of octopus. Drizzled with a tomato sauce made with dried guajillo chili and garnished with green olives.

Datterino tomatoes prepared in two ways (raw and cooked) for varied textures. Served in a creamy sauce flavored with red curry and coconut milk.

Mix of green vegetables: salty agretti (monk's beard) and wild asparagus. Served on a hummus enriched with pumpkin seeds.

Spring onions fried in a light and crispy batter (tempura). Served with a pesto flavored with wild garlic.

Small grilled green peppers, usually mild but sometimes spicy. Served with a green sauce and a Mexican chili sauce (salsa macha).

Tender white asparagus served with a cashew and ginger-based vegetable cream. Nori seaweed adds a marine (umami) flavor.

Sweet and savory combination of fine wild asparagus and fresh strawberries. All served on a creamy feta cheese cream.

Cypriot grilling cheese with a firm texture. Served with roasted cherries for contrast and fresh herbs.

Rich chocolate cake with a molten center. Served with sugar-marinated strawberries and a flavored whipped cream.

Light kumquat mousse, accompanied by an original fennel sorbet. Toasted white chocolate adds a caramelized touch.

Creamy traditional dessert made from rice cooked in milk. Enhanced with a miso caramel for a salty touch and sweet meringue.

Fig leaf infused ice cream offering a unique vegetal and fruity taste. Accompanied by a creamy strawberry ganache.