New summer dishes from the chef are a bright combination of seasonal vegetables, a variety of seafood and light textures.
Start lunch or dinner with a tender rabbit liver Terrine on milk bread toast with blue cheese sauce and confit onion. The dish goes well with a glass of Chardonnay Inama.
It is impossible to ignore the unusual presentation of salmon tartare in the form of avocado with corn salad and yuzu dressing. We recommend it with a glass of Villa Solais Vermentino.
Beef tartare is also distinctive, a real erupting volcano with lava, served with spicy Dukka spice and truffle aioli. Its taste perfectly complements the white wine Gruner Veltiner Kremstal.We cannot imagine a summer menu without Mussels in tomato or gorgonzola sauces. Their taste is revealed even more vividly with a glass of cool Gavi Canti wine.
New summer soups: Spanish cold Gazpacho soup in 3 variations: classic, with shrimp and crab. And also Asian Green soup with seafood on coconut milk with curry.
Main course: Chicken carabagna with couscous, corn sauce and nut tapenade. Accompanied by Pinot Gris Lucien Albresht. The South African wine Chenin Blanc La Carpa - with notes of citrus and tropical fruits perfectly combines with Kalamarata Pasta with squid, asparagus and Tajas olives.
For those who prefer meat, we offer a tender Machette steak with Roquefort butter, fried romano and pepper sauce. We recommend it with a glass of red Luis Cañas Rioja.