MENU
Every day we create our menu based on a close relation with local producers and artisans.
Potato Bomb, Black Garlic, and Green Sauce
Artisanal Bondiola.
Reggianito, Muhammara, and Mar del Plata Anchovies.
Briefly cooked Egg, Chañar Syrup, and Sour Cream.
Pancetta, Kimchi, and Yogurt.
Beets, Stracciatella, Strawberry Vinaigrette, Black Truffle, and Walnuts.
Sweetbread, coffee, Jerusalem artichoke, and Fennel.
Bread with Rescoldo and roasted yeast butter..
Grilled Sirloin Cap, Eggplant, and Enoki.
Lemon Ice Cream, Cocoa, and Fernet.
Chocolate, Banana, Lemongrass, and Peanuts.
Petit Fours.