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Al dente long pasta coated in a creamy sauce made of egg yolks, Pecorino Romano cheese, black pepper, and crispy guanciale.
Crispy fried pastry tubes filled with a sweet ricotta cream, garnished with chocolate chips and crushed pistachios.
Smooth and creamy Brazilian truffles made with condensed milk and cocoa, coated with high-quality chocolate sprinkles.
Whole pan-seared fish infused with garlic and spices, served alongside grilled zucchini, red peppers, and glazed mushrooms.
King crab legs and claws steamed to perfection, served naturally to preserve its sweet marine flavor and delicate texture.
Rabbit leg slow-cooked in a red wine reduction with herbs, served with rustic golden potato wedges, carrots, and red onions.
Thin caramelized pear slices on a crispy puff pastry base, decorated with sliced almonds and a touch of honey.
Fresh seepweed leaves cooked in artisanal mole sauce, served with dried shrimp, baby potatoes, and cactus strips.
Pan-seared beef fillet smothered in a creamy mixed peppercorn sauce, served with baby carrots, green beans, and roasted potatoes.
Tender beef chunks simmered in a rich mustard and bay leaf gravy, served with toasted crusty bread.
Slow-cooked shredded pork shoulder smothered in artisanal BBQ sauce, served on a brioche bun with fresh coleslaw.
Thin slices of beef brisket cured in brine, smoked, and steamed, coated with a crust of black pepper and coriander seeds.
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