Our vision of classic Greek salad - we mix vegetables (tomatoes, cucumbers, sweet pepper, red onion and olives) with tomato sauce and feta cream.

Assorted fresh greens with cucmbers, celery and avocado, with pesto dressing and pine nuts.

Our interpretation of classic nicoise salad. Tender baked yam, smoked egg and charcoal-grilled tuna steak, green salad and honey mustard dressing.

Chicken soup with spinach and homemade pasta.

Savory tomato soup with mussels, shrimps, squid, vongole and cod.

Rich and warming pumpkin soup without added cream. A touch of reduced white wine and noisette, garnished with feta cream and pumpkin seed oil.

A hearty soup made with chicken broth, Bolognese-style beef and vegetable filling, and classic Italian ingredients. Rich, satisfying, and slightly spicy in the Italian way.

Pan fried marinated artichoke flower, served with ricotta cream and grated italian parmigiano regiano cheese.

Two kinds of Greek olives - kalamata and giant green.

Platter of traditional italian deli - salami, prosciutto cotto, mozzarella fior di latte, two kinds of olives - kalamata and green giant, caramelised almonds, bread sticks and arugula.

Chopped raw beef mixed with marinated capers, egg yolk, grain mustard, red onions and worchestershire sauce.We grate a good portion of pecorino romano cheese on the top of our tartare and serve it with pizzetta.

Italian classics - thin slices of veal, served over tender tuna sauce. We also add some marinated capers, fresh arugula, fermented kampot pepper and extra virgin olive oil.

Tender charcoal-grilled squid mixed with cherry tomatoes and aglio e olio sauce. Served with fresh arugula and ciabatta.

Served with basil-infused and balsamic vinegars.

A delicate Nordic-style duck breast pâté made with cognac, cream, and honey, garnished with celery and cranberry compote. Served with toasted bread.

Thinly sliced beef arranged in a rectangular shape, served with a bright soy sauce and sriracha dressing, garnished with pine nuts, aromatic arugula, and Parmesan cheese.

An exquisite dish that combines the freshness and tenderness of tuna and cucumber with crispy sweet potato chips for a delightful contrast in texture.

Egg yolk and fermented campota pepper, mozzarella and parmigiano reggiano cheese and dry aged pancetta.

Classic Italian combination - tomato sauce, mozzarella cheese and fresh green basil leaves.

With cream sauce, four cheeses - gorgonzola, parmigiano reggiano, mozzarella and talegio. We also put some fresh arugula and fried pine nuts on this pizza.

Savory combination of fresh pear, pear chutney, gorgonzola cheese, honey and caramelized nuts.

Cream sauce, marinated roman artichoke, mozzarella cheese and black truffle paste.

Savory italian sausage, Napoli sauce and a lot of cheese.

Prosciutto cotto (a type of italian cooked ham) and creamy, fresh and tender stracciatella cheese, with some black truffle oil.

Italian cooked ham, Napoli sauce and mushrooms.

Margherita base topped with olives, artichokes, and oyster mushrooms. After baking, finished with prosciutto cotto, basil, and garlic oil.

A twist on classic Margherita, with roasted eggplant, creamy ricotta, and fresh basil.

Fluffy Detroit style dough with extra crunchy cheese edges, tomato sauce, grated cheese and fresh basil leaves.

Hot pickled jalapenos, beef brisket and BBQ sauce.

Prosciutto cotto (a type of italian cooked ham) and creamy, fresh and tender stracciatella cheese, with some black truffle oil.

Stuffed pizza pie with pulled beef and a lot of mozzarella cheese.

With meatballs, cheddar cheese, relish sauce and red onion.

This is a cheese pizza with three types of cheese (cheddar, pecorino and gorgonzola) which features cheese inside the dough

Pizza in the Ala Rus style, in the classic combination of white fish, potatoes and pickled onions, with the addition of a sauce based on tuna and parsley

A new take on the classic American-style pizza. Spicy pepperoni, creamy stracciatella, and a sherry-based sauce

A stuffed-crust pizza filled with pulled pork, smoked pineapple, cheddar cheese, and BBQ sauce. Served with a meat broth for extra juiciness.

Pizza with cheddar-stuffed crust, topped with Bolognese (beef, slow-cooked vegetables, Neapolitan sauce), Parmesan foam, and fresh basil.

Tender chicken breast schnitzel with a side of ceasar salad. Served with butter and caper sauce.

Boneless charcoal-grilled seabass fillet and two kinds of baked pepper - sweet bell pepper and ramiro, with olive oil and tomato sauce.

Cod fillet cooked in miso sauce, with white beans puree and tomato sauce.

Charcoal-grilled flank steak (medium) with a side of fresh greens and black pepper sauce.

Pan-fried duck breast with truffle mashed potatoes, mushroom sauce and chips

We prepare poultry with the addition of butter, parmesan and saffron. Fry the trout on the skin. Serve the trout steak on top of the poultry and garnish with tomato concasse and microgreens.

Spiced braised lamb with vegetable caponata made from bell peppers, eggplant, and zucchini.

Half chicken cooked sous-vide, then seared to golden perfection, served with mashed potatoes and a sauce made from oyster and porcini mushrooms.

We serve this fluffy cheesecake with spiced pear, and grate some italian gorgonzola cheese on top of it.

Soaked in coffee brioche with tiramisu cream, salted caramel and two kinds of cocoa.

Tender shortbread dough cookie with lemon cream filling.

Pecan and almonds mixed with honey and covered in belgian chocolate.

A delicate creamy dessert that surprises not only with its pleasant strawberry pairing but also with an intriguing presentation

A dish inspired by antipasti – all ingredients pair perfectly together and can be mixed or tasted separately.

Scrambled eggs with bacon, tomato sauce, olives, mixed greens, and capers. Served in a pan with tartine bread.

Two sunny-side-up eggs with Parma ham, avocado, mixed greens, tartine, and harissa oil.

Scramble of 3 eggs with Grana Padano cheese and butter. Optional additions: prosciutto cotto, shrimp, lightly salted trout, or Parma ham with arugula. Always served with tartine.

Toasted tartine with stracciatella, cherry tomatoes, herb mix, and chimichurri sauce.

A dish prepared like risotto but with buckwheat. Served with cacio e pepe sauce, Parmesan mousse, and optionally a poached egg.

Mixed greens with cucumber and celery, dressed with lemon oil and pesto.

Roasted sweet potato served on spiced Greek yogurt with two poached eggs, tartine, herb mix, and harissa oil.

Two poached eggs with hollandaise sauce on a brioche bun, served with mixed greens and trout or prosciutto cotto. Garnished with olive oil and black pepper.

Toasted tartine with pulled beef in demi-glace, chimichurri, kimchi sauce, and a poached egg. Garnished with cilantro.

Soft cottage cheese pancakes served with whipped cream cheese infused with white chocolate and cranberry compote.

Ravioli filled with cherries, served with tiramisu custard cream and microgreens.

Oatmeal cooked in melted cream, served with red wine-poached pear and caramelized walnuts.

French toast with stracciatella, blackcurrant compote, and mint.

Served with cubes of frozen panna cotta that slowly melt into the hot porridge.