I enjoyed a special lunch course that included a baked pie. It was an incredibly satisfying meal! The quality of each dish was exceptionally high, and I found myself looking forward to what would come next. Additionally, it was fun to receive explanations and spices in small bottles between each course. I now have even more reasons to return to this restaurant.1. Amuse-Bouche: Three dishes of horse meat, caprese, and prosciutto with melon. The horse meat was particularly impressive—light yet packed with flavor, making it a perfect start.2. Appetizer 1: Two dishes of raw conger eel and conger eel with cep mushrooms. This was my first time trying raw conger eel, and the cep mushrooms were delicious; they could easily be mistaken for the main fish dish.3. Appetizer 2: Foie gras with corn. The sweetness of the corn paired beautifully with the foie gras and balsamic vinegar, creating a perfect combination.4. Fish Dish: Grilled striped jack. The smoky aroma from the charcoal was delightful. The sauce, which was a paste served over pasta, was innovative.5. Palate Cleanser: Arugula sorbet with sheep cheese.6. Meat Dish: Baked pigeon pie. This was what I had been looking forward to! It’s something I often fail to make myself, and other restaurants require a minimum of two orders, making it hard to find. First of all, it looked stunning! The cooking was perfect, and the fragrant spices and Madeira sauce were spot on!7. Pre-Dessert: Rose. The chef's specialty was of undeniable quality; it was visually stunning and had a delicious sweet and sour flavor.8. Grand Dessert: Muscat French toast.
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