A menu that explores meat with sincerity and depth, stripped of excess and enhanced in its most authentic essence.
The dry-aging technique becomes the key to exalting fibers, aromas, and juices, in a crescendo of intensity that never loses precision.

Chef Nazarii Shainoga and his brigade propose a journey through selected cuts, careful cooking methods, and studied pairings—among minerality, acidity, and earthy sweetness.
A tribute to the ingredient, bare and majestic. For those seeking truth and depth in flavor.

• Bread, butter, focaccia and chips.
  
  
• Picanha carpaccio with winter salad.
  
  
• Dry aged venison sashimi marinated with “Luz” gin, red fruit sauce and porcini sponge.
  
  
• Dry aged pigeon raviolo with mushroom umami broth.
  
  
• Dry aged beef chuck, potato millefeuille and morel jus.
  
  
• Mascarpone, cocoa and coffee.

A journey that speaks of essence, time, and technique.
An invitation to rediscover meat in its most authentic form, where every cut has a story and every bite is a memory.

For a maximum of 12 guests
€104,00 for guest (a guarantee of €20,00 is required per guest)