Why our menu changes with the season

The menu is not set in stone. Most of it stays the same all year, but a few dishes change as the seasons turn. It is not a marketing trick — it is how the food gets better.

What changes, what stays

The dishes our guests remember us by stay all year. The steak, the house tagliatelle, the sea bass fillet — we leave those alone, because people come for them.

What changes is what depends on the season: sides, salads, soups and desserts. There we follow what is freshest and cheapest that month, and pass it on in the price.

Summer and winter ask for different things

In summer people want lighter — cold soups, salads with ripe tomatoes, fruit desserts. Winter is the opposite: deeper flavours, roasted dishes, soups that warm you. Same kitchen, a different rhythm.

When you cook with the season, the ingredient does half the work for you. The rest is staying out of its way.

The season is short, and that is the point

Some items last only a few weeks. When a season passes, we take the dish off and wait for next year. So we tell our guests: if you liked something seasonal, come back while it lasts.

Ask the staff what is new that day — there is always something that was not on the table yesterday.