Maezaly

A lunch formula allowing you to choose two dishes from the day's suggestions. Dishes are prepared according to the market and the current specials board.

A complete lunch formula including three dishes based on market products. The menu changes daily and is displayed on the specials board.

A complete tasting menu served in the evening, designed to be shared by the entire table. It includes a succession of dishes including starter, fish, meat, and dessert.

A fresh starter exploring beetroot in multiple textures: as a cold soup and as a sorbet. Accompanied by fresh buffalo mozzarella for a creamy touch.

Pan-fried langoustines seasoned with lemon sumac. Served with green mango and radish for a crunchy and tangy contrast.

A slow-cooked land-and-sea dish combining snails and Iberian charcuterie. Served with sweet root vegetables cooked in cider.

Sardinian pearl-shaped pasta cooked in the creamy style of a risotto. Enhanced with spiced butternut squash and gouda cheese.

Pan-seared scallops, served golden and tender. Accompanied by glazed citrus carrots and an elegant sauce.

A selection of seasonal vegetables slowly cooked in a cocotte. A comforting dish highlighting the natural flavors of the vegetables.

A tender piece of roasted game, served with tart cranberries. Accompanied by a potato and turnip gratin flavored with sage.

A selection of aged cheeses, served with crisp salad and a sweet fruit paste for contrast.

A dessert based on crispy meringue and tropical fruits. Garnished with a creamy frozen coconut and banana cream.

A moist cake soaked in spice- and orange blossom-infused syrup. Served with a light mousse of Asian citrus for a tangy note.

A dessert playing on the contrast of temperatures, with intense coffee flavors.

A variation of the hot-cold dessert, highlighting delicate tea aromas.