Our main courses

Australian Black Angus
Raised on the vast Australian grasslands, Black Angus is one of the world’s most prized meats for its quality, tenderness, and consistency. Thanks to extensive farming, a favorable climate, and a carefully selected diet based on natural pastures and grains, it develops a fine, even marbling that gives the meat exceptional juiciness and a buttery texture. With an intense yet perfectly balanced flavor, featuring elegant notes of hazelnut and butter, Australian Black Angus offers a refined tasting experience, enhanced by grilling, which brings out its aromas and natural tenderness.

with mussel skewer and an emulsion of their cooking water

Considered among the finest meats in the world, Wagyu is the symbol of Japanese gastronomic excellence. Its name literally means "Japanese cattle" and refers to a select group of breeds raised according to strict standards that prioritize animal welfare, controlled feeding, and longer growth periods. Its extraordinary marbling, made up of very fine intramuscular fat infiltrations rich in unsaturated fatty acids, gives the meat a tender, melt-in-the-mouth texture, with an intense, elegant, and incredibly lingering flavor. Served just seared, Wagyu releases delicate notes of butter, hazelnut, and umami, offering a unique tasting experience. Among the most renowned productions are those from Kobe, Miyazaki, Kagoshima, and Hida, regions that have made this meat a true icon of world haute cuisine.

served on chard, pickle milk, and fried cubed potatoes

served with romesco sauce and baked shallot

about 200g

The sliced entrecôte is served with a vierge sauce made with tomato, capers, olives, aromatic herbs, seasoned with extra virgin olive oil, pepper, salt, and yuzu juice.

*lactose is contained only in the carrot cream

Devil-style young chicken marinated with various spices, sous-vide cooked, with sweet and sour sauce