Restaurant Bistronomique FLORINA

A creamy cold soup made from almonds, served with herb focaccia bread and an artichoke tapenade. Refreshing and light with nutty notes.

Raw sea bass marinated in tangy passion fruit juice. Accompanied by roasted parsnip and a lightly spiced avocado tartare with Espelette pepper.

Crispy breaded mushroom croquettes with oyster mushrooms and a hint of truffle. Served with a fresh salad and an herb mousseline sauce.

Creamy risotto cooked with peas and watercress. Garnished with thin slices of cured beef (Bündnerfleisch).

Premium quality salmon pave, served with crunchy vegetables. Topped with a light and airy parsley sabayon sauce.

Tender poultry piece (guinea fowl) accompanied by a creamy eggplant puree. Served with broccoli and carrots cooked to be shiny and tender.

Tender grilled beef fillet, served with a rich butter mash and a creamy morel mushroom sauce. Accompanied by sautéed sweet mini peppers.

A dish composed of seasonal vegetables prepared in various ways, centered around a ball of fresh and creamy burrata cheese.

Soft cheese stuffed with herb sauce (chimichurri). Served with a salad seasoned with a sweet and sour vinaigrette.

Fresh cheese cake on a biscuit base, topped with a fruity mousse. Accompanied by a refreshing white cheese and black tea ice cream.

Almond meringue cake, filled with a cinnamon-scented cream. Garnished with mango pieces and crunchy hazelnuts.