A surprising cocktail with red port taking center stage.

Wild boar neck with a Tomasu glaze, served with fried salsify and marinated dry aged beet.

The golden combination of coffee and patisserie; with this, you spoil your guests in the best possible way.

Cocktail with rum, coffee syrup, orange bitters and sparkling water. Served with cinnamon and dried orange. Spicy and refreshing.