As the season changes, our menu evolves as well. Our Chef, Vincenzo Tuccillo, presents a selection of dishes inspired by spring and the return of sunny days
Shredded white cabbage, carrot, sesame and jalapeño chili
Cornflake-crusted chicken, romaine lettuce, cherry tomatoes, parmesan shavings and crispy onions
Sea bream ceviche, lime and mangomarinade
Cooked at low temperature, celeriac cream, spinach and roasted mushrooms
Tomato and oregano coulis, grilled almond flakes
Brioche bun, 180 g charolais steak, raclette cheese, tomatoes, confit onions, homemade barbecue sauce and fries
Braised endives with honey and orange, thyme-infused jus
Green asparagus, shallots, gherkins, capers, egg yolk, mustard and Tabasco sauce
A new dish every week crafted by our Executive Chef Vincenzo TUCCILLO
Molten chocolate center, tonka bean
Vanilla and citrus meringue
Cow’s milk ricotta, caramel cheesecake with salted butter and speculoos crumble
Every Sunday, enjoy a convivial moment with family or friends at our Sunday Grill on the Roof, overlooking the Mediterranean. This gourmet experience unfolds in three stages: starters to share, served aperitif-style, a selection of barbecued meats and seafood and generous homemade desserts. All accompanied by a fine selection of cocktails and wines.
49,00 EURWith mint and pine nuts
Sun-dried tomato cream and Taggiasca olives
Ceviche-style, blackcurrant vinaigrette, blueberries and chives from Provence
Grilled sheep/goat cheese with herb sauce
Seasoned with sumac and fried Lebanese bread
Chorizo, cured sausage, morcilla and Iberian ham
Provence garden tomatoes, local Riviera olives and fruity vinaigrette
Baby potatoes, onions and Herbes de Provence
Organic chickpea fries with truffle mayonnaise
Lightly battered fritters
Served with Lebanese bread
Avocado cream with crispy tortilla
Breaded ham and cheese croquettes
Slow-cooked pulled chicken with barbecue and soy sauce
Tomato and oregano coulis with crushed almonds
Beef and veal seasoned with ras el hanout, served with tzatziki sauce
Marinated in Kalbi sauce
Grilled octopus tentacle with ginger-infused carrot purée
Artisanal sorbets served in their natural fruit shell
Warm soft-centered cookie with Guérande salted caramel
Lemon mousse, verbena ice cream and almond crumble
Pistachio cream and hazelnut chocolate spread
Light chestnut cream and chocolate shavings