Gros

A creamy fish roe dip (tarama) served with earthy beetroot salad, salty glasswort (sea asparagus), and popping trout eggs. A savory appetizer with varied textures.

Crispy fried chicken pieces served with a tangy sweet and sour sauce. Savory, crunchy, and flavorful.

An assortment of cheeses. Likely served with bread or crackers.

A house-made meat loaf or pâté, served cold. Rich and savory, typically eaten with bread.

Fresh Italian cow milk cheese made from mozzarella and cream. Served with a nutty herb pesto and a crispy grain wafer. Creamy and rich.

A smooth, creamy vegetable soup made from seasonal ingredients. Warm and comforting.

Raw sea bass chopped and seasoned, served with pickled vegetables and crisp daikon radish. Fresh, light, and tangy.

Cured raw trout served with a creative kiwi-avocado dip and fresh radishes. Savory with a sweet-tart twist.

Roasted pork rib meat from the Pyrénées region, served with creamy mashed potatoes and a savory meat gravy. Hearty and satisfying.

A meat-free main course that changes daily. Ask the staff for today's preparation.

Fresh fish of the day, prepared according to the chef's inspiration. Ask for details.

Tender grilled octopus served with sweet glaze, sesame paste, mushrooms, and greens. A fusion dish with savory and umami flavors.

Small bead-shaped pasta cooked creamy like a risotto, flavored with truffle. Rich, earthy, and comforting.

Slow-cooked tender beef shoulder served with potatoes, sheep cheese (pecorino), and a vegetable sauce. Rich and savory.

A selection of cheeses available this season. Served as a savory end to the meal.

A puff pastry bun filled with chocolate and praline cream. Sweet, creamy, and nutty.

A classic French dessert (Île Flottante) with soft meringue floating on vanilla custard, topped with crunchy almonds. Light, sweet, and creamy.

Baked spiced apples topped with a crumbly pastry crust and almonds, served with cream. Warm and comforting.

A gin-based cocktail infused with herbs like thyme and lavender, served with lemon and tonic. Herbal and refreshing.

A classic cocktail made with almond liqueur (Amaretto), lime, kaffir lime (kombawa), and egg white for foam. Sweet, sour, and creamy texture.

A rum cocktail with a hint of chili spice, lemon, and passion fruit. Tropical with a gentle kick.

A popular aperitif made with bitter orange liqueur (Aperol), prosecco, and soda water. Bubbly and bittersweet.

A cocktail made with vodka, lime juice, and spicy ginger beer. Crisp and refreshing.

A variation of the Negroni using prosecco instead of gin, mixed with red vermouth and Campari. Bubbly and bitter.

A simple mix of Ratafia (a fortified sweet wine/grape juice liqueur) and tonic water. Fruity and effervescent.