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Restaurant Menu SPA

Menu from the chef

Scallop crudo with persimmon, avocado and shiso sauce
980


Sea bass ceviche with mango and tiger milk sauce
580


Gyoza with shrimp and chicken
360


Salad with baked beets, plum and soft goat cheese
380


Salad with shrimp, avocado and pear
440


Salad with octopus, potatoes and tuna sauce
840


French onion soup
360


Cream soup of cauliflower with salmon and orange oil
490


Risotto with duck breast, baked beets and porcini mushrooms
680


Eclair SunRay
230


Espresso Baileys
240


Appetizers

Salads

Soups

Fish

Meat

Pasta and risotto

Desserts

Napoleon pistachio
360


230


340


295


Ice cream in assortment
95


Sorbet in assortment
95


Reserve