• Vermosh Potato Souffle, Mishavin Cheese and Veal Pastrami

  • Roasted beetroot, roquefort cheese and Vlosh dressing flavored with dill and nut chips

  • Grilled zucchini, Konispol finger lime and sour cream

  • Fennel cooked in saffron extraction, chicken demi glace and rosemary

  • Cabbage and savoy cabbage salad, ccoked and raw marinated like a hollandaise sauce

  • Potato millefeuille, sweet miso and autumn scents

  • Seasonal salad, acording to market availability



  • Pumpkin, coffee chestnuts and hazelnuts

  • Cabbage dollma, juniper-scented white meat souce and chrunchy cips

  • Baked beans, lightly scared squid and veils of pie

  • Sea bass carpaccio and vegetables

  • Veal brain, cauliflower and charcoal

  • Chicken rolls stuffed with dried fruit, and prunes

  • Tomato-onin pie, spinach-ricotta pie

First dish


  • Risotto Vialone Nano with pumpkin seeds, tangerine powder and its gel

  • Tortelli filled with Lamb tave dheu, fermented lemon and mint

  • Pistachio, red shrimp and coffee spaghetti

  • Green ravioli filled with wild herbs and Alphine cheeses

  • Risotto with lemon and oregano, raw scampi with tomato powder and roasted pepper

  • Beet dumpling, Mishvan cheese and green leaves

Second dish


  • Beef cheek cooked at low temperature, prune and quince reduction

  • Veal fillet, truffle and vegetables

  • Lamb terrine flavored with thyme, dark apricot and green leaves

  • Grilled quail lemon lollipop and quince

  • Fish fillet, pistachio sauce and seasonal fruits

  • A shrimp lost in the woods

  • Veal tagliata with baked potatoes


  • Green apple & basil

  • Peach

  • Passion fruit

  • Fig

  • Chocolate



  • Pistachio souffle

  • Chocolate and banana fondant

  • Tiramisu

  • Qumeshtor

  • Olive / Finger Lime

  • Millefoglie

  • Seasonal fresh fruits