Pasture raised chicken in white asparagus cream and Taleggio cheese (280g)

Spaghetti Aglio (280g)

sunflower oil, olive oil, garlic and parsley peperoncino

Burger with green tea, crispy chicken, avocado, ginger, and artichoke chips (320g)

Decomposed bruschetta of black bread with active coat, smashed eggs, fresh avocado, buffalo mozzarella, bulgarian black truflee (280g)

Capricciosa (30cm)

tomato sauce, mozzarella, mushrooms, artichoke, prosciutto cotto, olives

Formaggi Piemontese (30cm)

aged cheese from the Piedmonte area, cherry tomatoes and salvia

Parmesan and prosciutto (30cm)

arugula, cherry tomatoes, parmesan and prosciutto crudo nazionale

Campagnola (30cm)

seasonal pizza with burrata, zucchini, aubergines, baked tomatoes and capers

Margherita (30cm)

tomato sauce and mozzarella

Spicy salami (30cm)

Green gazpacho with cucumber, avocado and fresh pepper (300g)

Cream soup with asparagus, pinot grigio and shrimps (300g)

Salad with burrata, baby spinach, green apple and truffle dressing (250g)

Greek salad with pink tomatoes and fresh buffalo meat from a small farm in the village of Ochusha (280g)

Mediterranean topenitza (280g)

tomato, baked pepper, crumbled white cheese, egg, fresh garlic, dressing, served in a style characteristic for Turkey

Fresh salad mix with hummus, grilled zucchini, cherry tomatoes and pine nuts (290g)

Salad with pink tomatoes, baked pepper, fresh buffalo meat, capers and olive paste (260g)

baked beetroot with goat cheese mouss and pumpkin seeds

Grilled marinated artichoke

Tiny red peppers filled with mild cheese

Mixed bruschetta (3pcs)

bruschetta with mushrooms and asparagus, bruschetta made of a black baguette and patte from rabbit liver, avocado cream, marinated octopus and cherry, bruschetta with tomatoes, mozzarella, olive oil, basil and taggiasca olives

Appetizers, served with freshly baked slices bread (70g)

Italian cheeses and salami served with spicy jam of chili peppers, ginger lime and mint (350g)

Plateau appetizers (350g)

Classic veal bon fillet tartar with capers, shalot, mustard and yolk (130g)

Steamed fresh potatoes with mushrooms (300g)

Crispy Greek styled zucchini (250g)

Baked eggplant with tuna fillet, zucchini and onion (220g)

Fresh squids with fresh herbs (150g)

Crispy squids (150g)

Octopus in Galician (150g)

octopus in olive oil and white wine, garlic and red pepper

Fagiolini with porcini, boletus and tomato concasse (280g)

Mussels with tomato salsa and fresh basil (400g)

Gambino shrimps with lime and orange fresh (1pcs)

Spicy shrimp made on a low temperature in olive oil, peperoncino, parsley and baked bread (200g)

Combined plateau of octopus, shrimp, squid - for two (370g)

Pepata di Cozze - black mussels with white wine, lemon juice, celery and cherry (400g)

Grilled tuna belly with anise mustard and avocado (300g)

Risotto with celery and fresh asparagus, purple carrot and parmesan (320g)

Spaghetti with arugula pesto, burrata cream, ceddar nuts and cherry tomatoes (300g)

Risotto with prawns, leeks and lemon juice (320g)

Tagliatelle with porcini and fresh truflee (350g)

Salmon fillet made on a pan with asparagus, speck and potatoes (250g)

Author's burger made of horse meat with truffle tomatoes, crispy salad and scrambled eggs (280g)

Crispy bass fillet with green peas cream, zucchini and cherry tomatoes (220g)

Crete octopus recipe (180g)

with fresh spices, cherry tomatoes and spinach leaves

Slowly coocked calf rib with baked potato and grilled vegetables (380g)

Author's gyros (380g)

whole wheat bread with pork from Iberico breed, confit of red onion, tomatoes and three kinds of sauces - tzatziki with yogurt and seaweed, soy mayonnaise with truffle and spicy homemade chutney

Beef meatballs from Charrole with peperoncini, parmesan and black pepper (3pcs-300g)

Pork Iberico bon fillet with purple carrot cream and peperonata (280g)

Horse sirloin steak with rustic potatoes (250g)

Beef sausage with peperonata and baked potatoes (280g)

Beef steak of whole minced meat with grilled corn and avocado cream (280g)

Bon fillet in pepper sauce and truffle with potatoes and challots (300g)

Rib eye french crab with high level of marble (100g)

Freshly baked bread from the bakery of Baker brothers

Shrimp duo tartari with avocado and quinoa with octopus, tomato concasse and seasonal vegetables (400g)

Fresh sword fish fillet with trouflee and mushrooms (300g)

Kritaraki with shrimp, black sea clams, octopus and cherry tomatoes (300g)

Fresh tuna fish tartar with avocado and fennel (120g)

Goat slowly cooked meat from a special selected Boer breed, rised in the the Rhodope mountain, with potatoes and fresh salad - vision (270g)

Barbatus fillet on a risotto with mango and white wine (300g)

Wagyu burger with oats bread, quail eggs and truffle (380g)