Spondi Restaurant

Pan-fried foie gras served with plum, hyssop, and mooli.

Langoustine prepared with fermented pine honey, kaffir lime, and curry.

Scallops served with citrus, basmati rice, and smoked soya sauce.

Turbot accompanied by celeriac, button mushrooms, walnut, and fig leaf oil.

Sweetbread served with jerusalem artichoke, coffee, and liquorice.

Chocolate dessert with hazelnut, coffee, and cocoa nibs.

Lemon verbena dish featuring green apple, yogurt, and lemongrass.

Vanilla served with caramelized brioche and hazelnut.