Air bread, tartare and the first plates
Our dinner began with crispy air bread, tuna tartare, focaccia and little gem salad. It was an opening built for passing dishes around rather than choosing one starter each. The crisp air bread provided a different texture alongside the tartare and the bread, before the more substantial courses followed.
Duck ravioli and halibut in bisque
The smoked-spice duck ravioli came with tender cooked duck, bringing a richer meat dish to the spread. The halibut in spicy bisque took the seafood in a warmer, spicier direction. Caprese pizza and soy-honey-glazed baby carrots completed this part of the meal, with the carrots adding another sweet-savory combination.
Two desserts and the Thursday menu
We finished with raspberry millefeuille and wood-oven-baked peaches with cinnamon ice cream. The two desserts gave us fruit in different forms, with pastry on one side and warm baked peaches on the other. My post described a Shared Thursday menu at €30 per person for groups of four or more. Check current availability and pricing before booking around that offer.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
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