Mazzgoon

A selection of whiskey-aged, must-aged, and truffle cheeses served with jams.

Rocket and radicchio salad with parmesan, pine nuts, and dressing.

Roasted eggplant with goat cheese, tahini, and pomegranate molasses.

Beef tartare prepared with miso, soy, ginger, and crispy onions.

Fettuccine with pomodoro, straciatella, and basil oil.

Purple risotto with smoked mussels and a wine-aged cheese velouté.

Fettuccine with Adriatic prawns, garlic, chili, ginger, and lemon.

Gnocchi served with slow-braised beef cheeks and parmesan creme brulee.

Mussels prepared in a tom yum flavor.

Adriatic tuna steak with eggplant puree, coriander chutney, and pistachio.

Amberjack fillet served with shia salsa and crispy potatoes.

Dry aged steak served with potatoes and chimichurri.

Lamb shank with cauliflower puree, pine nuts, and pomegranate molasses.

Roasted chicken with peanut and tamarind sauce, coconut polenta, and chili crisp.

Figs cooked in red wine and prošek, served with mascarpone and crispy croquant.

Ricotta lemon cake with limoncello espuma and white chocolate feuilletine.

Gluten-free chocolate tart served with vanilla cream.