Udoli Tolma extends back to more than one thousand years. It was found in the ancient scrolls!

Braised Beef Short Ribs

Pressburger is a very tasty Israel pie made of sand dough and filler of quark with plum and lemon – a classic combination.

White Miso Sauternes Braised Cod

Roast Beef with Miso Dressing

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion by Francisco Pazos

Low-alcohol digestive mojito with mint and rum cream

Tomato chess by Olga Martynovskaya

Strawberry Kiss

Lobster Linguine

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing

Pan-Fried Atlantic Cod Filet with Ratatouille

I have to emphasize that lamb is my favourite kind of meat because it combines a classical savour in a modern issue. By Tomasz Czyżycki.

Dark Chocolate «Supreme» with Hazelnuts and Coffee-Orange Sauce by Pastry World Champion Patrick Casula.

Agnolotti del “Plin” Al Castemagno with Butter and Sage Sauce in a Crispy Parmesan Basket

Steamed Whole Fresh Crab Claw with Winter Melon. Winter Melon / Wax gourd is the mysterious fruit.

Try to cook this wonderful Berry Compote with Cardinal Cream, and you will find out what a gastronomical ecstasy is.

Tagliatelle with Prawns and Spinach