Whole grain pasta penne rigate with chicken breast, broccoli and spinach

Fideuà pasta cooked in seafood broth with shrimps

Fideuà pasta cooked in chicken broth with chicken

Pasta pappardelle with brown champignons, portobello mushrooms, soybeans, flavored with truffle oil

Eggplants matured at 85C temperature with freshly fried spinach and matured tomatoes, with parsnip puree

Fennel matured at 85C temperature fried in orange glaze and maple syrup with salted ginger and spinach couscous, tahini sauce and pomegranate seeds

Salmon steak with butter caramelized potatoes, legumes and sweet peas, parsnip puree

African catfish with dijon mustard sauce, baked beetroot and potato gratin

Sicilian grill tuna steak with matured cherry tomatoes, capers and matured olives

Barbary duck breast in cheery-muscat souce with parsnip puree and beetroot fried in salt

Iberico pork bacon for 24 hours matured at low temperature with butter caramelized potatoes with caraway, celery-horseradish puree, stewed sauerkraut

Beef steak with matured cherry tomatoes, asparagus, mushrooms, with butter caramelized potatoes and aromatic herb oil

Pepper beef steak with potato gratin, crispy carrots and broccoli

Salmon with green salad, wth potatos, with tatziki sauce

Shrimps with green salad, two-flavored sauces and potato, fried in foil, with tatziki sauce

Beef steak in chimichurri herb wrap with green salad, two-flavored sauces and potato, fried in foil, with tatziki sauce