The food was delicious, showcasing solid technique, and the fusion of classic and modern styles was impressive.The amuse-bouche was excellent, and there were several surprising dishes among the appetizers. The interplay of different flavors was skillfully balanced, particularly a dish that reimagined chicken thigh, which left a strong impression.The main meat dish featured pigeon, prepared in a traditional style that retained its rich, bloody flavor. Dessert was also served after the meal.
We use cookies on this site to enhance your user experience.
