Theme dinner

8th May 2025

An adventurous trip through the world of flavors, blending cultures and ingredients to obtain something new

Menu executed by the Culinary Arts Chef De Partie II students of Apicius International School of Hospitality for the PHYSIOLOGY OF TASTE course.

The menu was created following the concept of the physiology of taste, offering the customer a varied experience through tasting. A mix of flavors, consistencies and traditional recipes proposed in a contemporary way, with a focus on seasonality, quality of the preparations, and taste.

Buon appetito!

€ 35,00 (or 10 Units)

Amuse Bouche

• Babaganoush: Vegetable crudite’ housemade pita chips, toasted pine nuts, smoked paprika and chive oil

• WINE

  RAVENTOS ROSELL

  DO Cava Brut Nature

  Xarel-lo, Macabeo, Parellada, Chard., Pinot N.

Appetizer

• Shrimp carpaccio, mint oil, fish roe, confit onion

• WINE

  ORMARINE “CARTE NOIRE”

  AOP Picpoul de Pinet

  100% Picpoul

First Course

• Shellfish orzotto, crisp zucchini, fava beans, peas, peppers

• WINE

  CHATEAU DE JASSON

  AOP Cotes de Provence

  Grenache, Cinsault, Tibouren, Syrah

Main Course

• Pigeon leg confit, and its roasted breast, liver terrine, asparagus and pear mustard

• WINE

  FIL-LOXERA & CIA “SENTADA SOBRE LA BESTIA”

  DOP Valencia

  Monastrell, Tempanillo, Garnacha, Tintorera

Pre-Dessert

• Lemon sorbet, balsamic reduction, mint

Dessert

• Lavander Millefoglie with strawberry, pistachio, raspberry and mascarpone cremaux

• WINE

  PETROS CHATZIGEORGIU

  PDO Muscat of Lemnos

  Muscat of Alexandria

Vegetarian, gluten-free, and lactose-free options will be available.