Terra Plata

Creamy risotto with locally sourced wild mushrooms, asparagus, and Parmesan. Finished with truffle oil.

Slow-cooked lamb with aromatic North African spices, apricots, and almonds. Served with fluffy couscous.

Pork tenderloin coated in toasted hazelnuts, served with a fig reduction and roasted root vegetables.

Flaky pastry with smoked duck breast, tart cherries, goat cheese, and a drizzle of balsamic glaze. A perfect balance of sweet and savory.

Fresh, flaky halibut fillet served with a vibrant rhubarb chutney, roasted new potatoes, and seasonal greens.

Grilled asparagus spears, creamy burrata cheese, cherry tomatoes, and basil pesto. Light and refreshing.