Six courses, the long way round.
The Signature is the menu we point first-timers toward. It opens nearer a cheese course than a cake and works its way to the deep, dark end of sweet, with petits fours and coffee to close. About two hours, start to finish.
How it reads
We do not publish the exact courses, because not knowing is half the evening. What we can tell you is the arc. The first plate is savoury, built on something like sheep cheese, olive oil or a roasted vegetable, to wake the palate up rather than coat it in sugar. The middle courses turn through fruit and ferment and a frozen course that resets everything. The last two go properly sweet, chocolate and caramel territory, before petits fours.
Each season the dishes change completely. A Signature in autumn leans on figs, grapes and nuts; in spring it is all stone fruit, herbs and dairy. Same shape, different content.
What lands in front of you.
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A savoury opener
Cheese, oil or vegetable, barely sweet. It sets up everything that follows.
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Two fruit courses
Whatever the season is giving, treated with acid and salt as much as sugar.
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A frozen course
A granita or sorbet that clears the palate and turns the menu toward the sweet end.
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Two sweet courses, then petits fours
The dark, rich plates we build the menu toward, closed with small bites and coffee.
Take the Signature.
Six courses for EUR 58, pairings optional. Request a table and choose at the door.
Request a table