I enjoyed the chef’s seasonal lunch course on a relaxed Friday afternoon, with attentive and cordial staff enhancing the experience.

The meal began with cold angel hair pasta topped with caviar, releasing a rich truffle aroma as it arrived at the table. Surprisingly, the taste was light and refreshing.

The standout dish was the roasted Iberico pork jowl. The balance of fat and tender meat was impeccable, and it paired beautifully with the risotto.

To finish, the fine apple tart was a delightful surprise—unlike anything I've tasted before.