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Receitas Sem Glúten

Delicious recipes prepared without wheat, barley, rye, or gluten, perfect for celiacs or gluten-sensitive diets. Descubra pratos tradicionais e modernos preparados de acordo com suas restrições e objetivos.

Kesar-Elaichi Nalli Korma: Saffron & Cardamom Braised Lamb Shanks
🥑 Low-Carb

Kesar-Elaichi Nalli Korma: Saffron & Cardamom Braised Lamb Shanks

This regal Kesar-Elaichi Nalli Korma is a culinary jewel, a testament to the opulent kitchens of the Indian subcontinent. Slow-braised lamb shanks, renowned for their tender, fall-off-the-bone succulence, are steeped in a rich, velvety gravy. The aroma is an intoxicating symphony of golden saffron threads, fragrant green cardamom, and a subtle whisper of mace, all harmoniously balanced with a creamy paste of blanched almonds and poppy seeds. Each spoonful reveals layers of flavor – the deep, savory notes of lamb, the sweet warmth of spices, and a luxurious, silken texture that melts in the mouth, leaving a lingering, aromatic finish. It's a dish that embodies both tradition and unparalleled refinement.

225m total4 Porções2000g
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Springbok Bobotie Royale with Saffron-Pearled Basmati and Cape Malay Chutney
South African

Springbok Bobotie Royale with Saffron-Pearled Basmati and Cape Malay Chutney

Embark on a culinary journey to the heart of the Cape with this refined Springbok Bobotie Royale. This dish elevates the beloved South African classic, transforming it into a gourmet experience. Lean, tender springbok mince, infused with a symphony of aromatic Cape Malay spices – turmeric, cumin, and fragrant curry powder – is delicately balanced with the subtle sweetness of grated apple and chopped apricots. It's crowned with a luscious, golden egg custard, enriched with fresh cream and a whisper of nutmeg, creating a sublime contrast in texture. Served alongside, the Saffron-Pearled Basmati rice gleams with a delicate golden hue and a subtle floral aroma, while a vibrant, zesty Cape Malay Chutney cuts through the richness, offering a bright, fruity counterpoint. Each spoonful is a harmonious blend of sweet, savory, and spicy, a true testament to the rich tapestry of South African flavors.

95m total6 Porções2750g
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Hanoi's Golden Turmeric Fish with Dill, Fermented Shrimp Nectar, and Vermicelli Silk
Vietnamese

Hanoi's Golden Turmeric Fish with Dill, Fermented Shrimp Nectar, and Vermicelli Silk

Embark on a culinary journey to the bustling streets of Hanoi with this exquisite rendition of Chả Cá Lã Vọng, a dish so celebrated it has a street named after it. This gourmet interpretation features succulent, wild-caught halibut fillets, meticulously marinated in a golden elixir of fresh turmeric, galangal, and aromatic spices, then pan-seared to a delicate crisp. The vibrant fish is complemented by an abundance of fragrant fresh dill and tender scallions, creating an intoxicating aroma that fills the air. It's traditionally served with silken rice vermicelli, a medley of fresh Vietnamese herbs, crunchy roasted peanuts, and crucially, a complex, savory-spicy-umami fermented shrimp paste dipping sauce (mắm tôm). Each bite is a symphony of textures and flavors: the tender, flaky fish, the herbaceous freshness, the nutty crunch, and the profound depth of the dipping sauce, all harmonizing for an unforgettable, authentic Vietnamese experience.

50m total4 Porções950g
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Ouro Branco do Atlântico: Bacalhau Confitado em Azeite Virgem Extra com Crème de Grão e Crocante de Pinhões
Portuguese

Ouro Branco do Atlântico: Bacalhau Confitado em Azeite Virgem Extra com Crème de Grão e Crocante de Pinhões

Inspired by the sun-drenched coasts and deep culinary heritage of Portugal, this dish elevates the humble bacalhau to an exquisite experience. "Ouro Branco do Atlântico" or "White Gold of the Atlantic" celebrates the revered salted cod, gently confited in a fragrant bath of the finest extra virgin olive oil, infused with garlic and bay leaf. The cod emerges ethereal, its flaky texture melting on the palate, imbued with a delicate richness. It rests upon a velvety crème de grão – a silken chickpea purée, brightened with fresh lemon and a whisper of confit oil. The ensemble is crowned with a vibrant, textural 'crocante de pinhões' – a crisp gremolata of toasted pine nuts, fresh coriander, and zesty lemon, offering a delightful counterpoint of crunch and aromatic freshness. This dish is a symphony of subtle flavors and luxurious textures, a true testament to Portuguese gastronomic artistry.

120m total4 Porções1100g
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Emerald Siam Sea Bass: Steamed with Lemongrass-Galangal Infusion and Fragrant Herb Relish
🥑 Low-Carb

Emerald Siam Sea Bass: Steamed with Lemongrass-Galangal Infusion and Fragrant Herb Relish

A culinary journey to the heart of Siamese elegance, this dish presents a pristine whole sea bass, gently steamed to pearly perfection. It rests delicately atop a bed of aromatic lemongrass, galangal, and kaffir lime, infusing the fish with an ethereal fragrance. The true jewel of this creation is the vibrant relish: a harmonious blend of fresh chilies, cilantro, mint, and a whisper of roasted peanuts, all brightened by the zest of lime and the umami depth of premium fish sauce. Each succulent flake of fish, imbued with the subtle spice and herbaceous notes, offers a symphony of taste and texture, culminating in a light yet profoundly satisfying experience.

50m total2 Porções750g
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Nordic Forest Symphony: Pan-Seared Elk Medallions with Juniper-Lingonberry Reduction and Saffron Potato Terrine
Swedish

Nordic Forest Symphony: Pan-Seared Elk Medallions with Juniper-Lingonberry Reduction and Saffron Potato Terrine

Embark on a culinary journey to the heart of the pristine Nordic forests with this exquisite dish, a harmonious symphony of robust game and delicate aromatics. Pan-seared to perfection, the tender elk medallions boast an earthy, subtly gamey flavor, their richness beautifully complemented by a vibrant Juniper-Lingonberry Reduction. This reduction, a glistening elixir of sweet-tart berries and aromatic juniper, offers a bright counterpoint, awakening the palate with its complex acidity and fragrant depth. Accompanying this noble protein is a luxurious Saffron Potato Terrine, meticulously layered and infused with the golden hue and delicate floral notes of saffron, offering a velvety texture and a comforting, savory balance. Each bite is an elegant dance of textures and tastes, evoking the serene beauty and bounty of the Swedish wilderness.

100m total4 Porções1700g
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Nordic Solstice Reindeer Fillet with Golden Chanterelle Cream, Lingonberry-Port Jus, and Silken Parsnip Purée
Swedish

Nordic Solstice Reindeer Fillet with Golden Chanterelle Cream, Lingonberry-Port Jus, and Silken Parsnip Purée

Embark on a culinary journey to the heart of the Nordic wilderness with this exquisite reindeer fillet. This dish celebrates the pristine flavors of the Swedish landscape, featuring tender, lean reindeer seared to perfection. The aroma is an enchanting blend of earthy chanterelles, sweet-tart lingonberries, and subtle game notes. Each bite reveals a symphony of tastes: the savory depth of reindeer, balanced by a vibrant, reduced lingonberry and port wine jus. A luxurious, golden chanterelle cream adds an umami richness, while the silken parsnip purée provides a delicate sweetness and velvety texture, culminating in a truly gourmet and authentic Swedish experience.

80m total4 Porções1200g
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Sultaniyah Lahm Bil Teen Wal Freekeh: Imperial Braised Lamb Shoulder with Saffron-Kissed Figs and Aromatic Smoked Freekeh Pilaf
Lebanese

Sultaniyah Lahm Bil Teen Wal Freekeh: Imperial Braised Lamb Shoulder with Saffron-Kissed Figs and Aromatic Smoked Freekeh Pilaf

A culinary homage to the ancient traditions of Lebanese hospitality, this dish presents succulent lamb shoulder, slow-braised to an exquisite tenderness, its rich aroma a symphony of seven-spice, cinnamon, and bay leaf. The lamb is lovingly paired with plump, saffron-kissed figs, caramelized to perfection, adding a delicate sweetness that balances the savory depth. Nestled beneath is a bed of earthy, smoky freekeh pilaf, each grain infused with aromatic broth and a hint of toasted pine nuts. The entire ensemble is brought together by a gleaming, reduced jus, promising a velvety texture and an unforgettable taste journey through the heart of the Levant.

285m total6 Porções1800g
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Orquestra Atlântica: Polvo Confitado com Puré de Batata Doce Roxa Aveludada, Gremolata de Coentros e Azeite Virgem Extra Infundido com Pimentão Fumado
Portuguese

Orquestra Atlântica: Polvo Confitado com Puré de Batata Doce Roxa Aveludada, Gremolata de Coentros e Azeite Virgem Extra Infundido com Pimentão Fumado

A culinary symphony celebrating the depths of the Atlantic, this dish presents a tender octopus, slow-cooked to confit perfection in fragrant extra virgin olive oil, garlic, and bay leaves. Each succulent tentacle is a testament to the ocean's bounty, offering a melt-in-your-mouth texture. It rests upon a vibrant, velvety purée of purple sweet potatoes, whose earthy sweetness provides a stunning counterpoint. A bright, zesty gremolata of fresh coriander, lemon zest, and garlic awakens the palate, while a delicate drizzle of pimentão fumado (smoked paprika) infused extra virgin olive oil adds a haunting, smoky aroma and a deep, complex flavor finish, elevating this traditional Portuguese ingredient to Michelin-star elegance.

225m total4 Porções1800g
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Ye'Bere Key Wot Asefa: Imperial Berbere-Braised Short Ribs with Tej Reduction and Cardamom-Kissed Gomen
Ethiopian

Ye'Bere Key Wot Asefa: Imperial Berbere-Braised Short Ribs with Tej Reduction and Cardamom-Kissed Gomen

Embark on a culinary journey to the heart of Ethiopia with this regal rendition of Ye'Bere Key Wot. Succulent beef short ribs, slow-braised to melting perfection, are enveloped in a rich, velvety sauce infused with the complex warmth of our artisanal berbere spice blend and the golden essence of niter kibbeh. The aroma alone, a symphony of caramelized onions, garlic, and ginger, promises an unforgettable experience. A delicate reduction of traditional Ethiopian honey wine (tej) adds a subtle, sweet counterpoint, balancing the robust spices. Served alongside, vibrant collard greens (gomen) are gently sautéed with cardamom, offering an earthy, aromatic freshness that complements the deep, savory character of the short ribs. Each bite unveils layers of flavor, from the initial spicy embrace to the tender, yielding texture of the beef, culminating in a truly imperial feast.

270m total4 Porções1600g
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Estancia Encantada: Malbec-Braised Beef Roulade with Smoked Provolone and Piquillo Pepper Duxelles, accompanied by Andean Potato Mousseline
Argentinian

Estancia Encantada: Malbec-Braised Beef Roulade with Smoked Provolone and Piquillo Pepper Duxelles, accompanied by Andean Potato Mousseline

Embark on a culinary journey to the heart of Argentina with this exquisite dish, where traditional flavors are elevated to gourmet heights. Thinly pounded beef top round, meticulously rolled around a savory core of smoky provolone, sweet piquillo pepper duxelles, and aromatic herbs, is slow-braised in a rich Malbec wine reduction. The aroma, a symphony of dark fruit, subtle spice, and tender beef, promises a truly luxurious experience. Each bite reveals the succulence of the beef, the piquant notes of the filling, and the profound depth of the wine-infused sauce, perfectly complemented by a silken Andean potato mousseline, offering a delicate, earthy counterpoint to the robust main. This dish embodies the passionate spirit of the Argentinian 'estancia' (ranch) with unparalleled refinement.

270m total4 Porções1400g
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Costillas de Res Glaseadas en Adobo de Morita y Café con Puré Sedoso de Camote Morado y Granos de Elote Ahumados
Mexican

Costillas de Res Glaseadas en Adobo de Morita y Café con Puré Sedoso de Camote Morado y Granos de Elote Ahumados

Embark on a culinary journey to the heart of Mexico with these exquisite Glazed Beef Short Ribs. This dish elevates the humble short rib through a profound adobo, a rich, slow-cooked marinade infused with the smoky depth of morita and ancho chiles, balanced by the aromatic bitterness of fresh-brewed coffee, and a whisper of warm spices like cinnamon and cloves. The short ribs are braised until they surrender to a fork-tender perfection, then glazed in their own intensified, reduced sauce, creating a lustrous, savory coating. Served alongside is a vibrant, silken purple sweet potato purée, offering a delicate sweetness and creamy counterpoint, while smoked corn kernels add bursts of earthy, charred sweetness and a delightful texture. Each bite is a symphony of complex flavors – smoky, sweet, savory, and subtly spicy – culminating in a truly refined Mexican experience.

265m total6 Porções1850g
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Spiced Mango Passion Fruit Caipirinha
🍹 Drink

Spiced Mango Passion Fruit Caipirinha

An exhilarating Brazilian classic reimagined with a vibrant tropical twist and a hint of fiery spice. This Caipirinha masterfully blends the sweet, succulent notes of ripe mango and the tangy zest of passion fruit with premium cachaça, all elevated by a subtle, warming kick of fresh chili. A truly gourmet cocktail, perfect for adventurous palates seeking a refreshing yet complex experience.

8m total1 Porções300g
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Creamy Coconut Matcha Mocktail
🍹 Mocktail

Creamy Coconut Matcha Mocktail

An exquisite non-alcoholic creation, this mocktail harmoniously blends the earthy notes of ceremonial grade matcha with the velvety richness of coconut milk and a bright, zesty finish from fresh lime. It's a refreshing and sophisticated beverage, perfect for any occasion.

7m total1 Porções320g
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Saffron Sage Gin & Tonic
🍹 Drink

Saffron Sage Gin & Tonic

An exquisite and aromatic take on the classic Gin & Tonic, this cocktail features a homemade saffron-infused gin that imparts a beautiful golden hue and subtle floral notes. Fresh sage leaves are muddled to release their herbaceous aroma, perfectly complementing the gin's complexity. Balanced with a touch of fresh lemon and topped with premium tonic, it's a sophisticated and refreshing libation. For the saffron-infused gin: combine 500ml of your preferred gin with 0.5g of saffron threads in a sealed bottle. Let infuse for 24-48 hours, then strain out the threads before use.

5m total1 Porções250g
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Hibiscus Rose & Mint Mocktail: A Floral Elixir
🍹 Mocktail

Hibiscus Rose & Mint Mocktail: A Floral Elixir

An exquisitely refreshing non-alcoholic concoction, this mocktail harmonizes the vibrant tartness of hibiscus with the delicate perfume of rose water and the invigorating freshness of muddled mint, all brightened by a hint of lime and effervescent sparkle. Perfect for sophisticated palates seeking a refined alcohol-free experience.

10m total1 Porções350g
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Smoked Pineapple Mezcalita
🍹 Drink

Smoked Pineapple Mezcalita

An exquisite and complex cocktail balancing the smoky allure of mezcal with the sweet, caramelized notes of roasted pineapple, brightened by fresh lime and a hint of agave. Perfect for a sophisticated palate.

50m total1 Porções250g
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Pato Magret Ahumado con Néctar de Jamaica y Espuma de Camote Morado al Mezcal
Mexican

Pato Magret Ahumado con Néctar de Jamaica y Espuma de Camote Morado al Mezcal

A culinary journey to the heart of Mexico's refined flavors, this dish presents a masterfully smoked Magret duck breast, its skin rendered to a crisp, golden perfection, while the succulent flesh retains a delicate smokiness. It rests upon a vibrant, ethereal foam of purple sweet potato, subtly infused with the smoky, earthy notes of mezcal, offering a captivating contrast in texture and depth. Drizzled generously is a glistening nectar crafted from tart hibiscus flowers, its ruby hue and bright, floral acidity cutting through the richness of the duck, creating a symphony of sweet, savory, and tangy sensations. This dish is an ode to ancient traditions reimagined with modern elegance, a balance of robust flavors and delicate presentations.

115m total2 Porções700g
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Arni Kleftiko me Feta Fournou, Kapnisti Melitzana, kai Elies Marmelada
🥑 Low-Carb

Arni Kleftiko me Feta Fournou, Kapnisti Melitzana, kai Elies Marmelada

A culinary journey to the sun-drenched hills of Greece, this rendition of Arni Kleftiko elevates a bandit's feast to a gourmet experience. Succulent, slow-braised lamb shoulder, imbued with the aromatic essence of wild oregano, garlic, and lemon, falls away from the bone with ethereal tenderness. It rests beside a cloud of silken, smoky eggplant puree, its depth harmonizing with the piquant brightness of baked feta, softened to a creamy perfection. A jewel-toned Kalamata olive marmalade provides a sweet and savory counterpoint, weaving together the rich flavors with a whisper of the Aegean breeze. Each bite is a symphony of robust, earthy notes balanced by a delicate tang and a luxurious texture.

285m total4 Porções1700g
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Amadai Matsukasa Sakamushi: Golden Tilefish with Crispy Scales, Silken Turnip Puree, and Yuzu-Dashi Nectar
Japanese

Amadai Matsukasa Sakamushi: Golden Tilefish with Crispy Scales, Silken Turnip Puree, and Yuzu-Dashi Nectar

Embark on a culinary journey to the serene shores of Japan with this exquisite Amadai Matsukasa Sakamushi. This dish celebrates the delicate elegance of tilefish, renowned for its tender, flaky flesh and unique ability to crisp its scales to a golden perfection. The fish is gently steamed with sake, preserving its pristine flavor, while the "matsukasa" technique transforms its skin into an irresistibly delicate crunch. It rests upon a cloud-like silken puree of seasonal Japanese turnips, offering a subtle sweetness and velvety texture. A luminous yuzu-infused dashi nectar, subtly thickened, envelops the ensemble, harmonizing the oceanic notes of the fish with the earthy sweetness of the turnip and the bright, aromatic zest of yuzu. Each bite is a symphony of textures and refined flavors, a testament to the understated artistry of Japanese cuisine.

55m total2 Porções920g
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Ngọc Biển Cá Chẽm Kho Nước Dừa Sen Vàng: Emerald Sea Barramundi Braised in Golden Coconut Water with Lotus Stem
Vietnamese

Ngọc Biển Cá Chẽm Kho Nước Dừa Sen Vàng: Emerald Sea Barramundi Braised in Golden Coconut Water with Lotus Stem

Embark on a culinary journey to the vibrant Mekong Delta with this exquisite Ngọc Biển Cá Chẽm Kho Nước Dừa Sen Vàng. This dish presents a masterful elevation of the beloved Vietnamese 'kho' (braised) technique, featuring succulent fillets of Barramundi, glistening like emeralds from the sea, gently simmered in a shimmering, golden caramel sauce. Infused with the delicate sweetness of young coconut water and the aromatic warmth of fresh ginger and shallots, each bite is a symphony of savory, sweet, and umami notes. The tender fish, flaking effortlessly, is beautifully complemented by the refreshing, crisp texture of blanched lotus stems, adding an unexpected depth and a delightful counterpoint. Garnished with vibrant green onions and fiery chilies, this dish is a testament to the nuanced balance and sophisticated simplicity of Vietnamese gastronomy, a true jewel for the senses.

75m total4 Porções1400g
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Anjeer-e-Shahi Gosht Korma: Royal Fig and Lamb Korma with Saffron-Cardamom Elixir
Indian

Anjeer-e-Shahi Gosht Korma: Royal Fig and Lamb Korma with Saffron-Cardamom Elixir

Embark on a culinary journey to the opulent kitchens of the Mughal era with this exquisite Anjeer-e-Shahi Gosht Korma. This dish is a symphony of rich textures and profound flavors, where succulent pieces of lamb are slow-cooked to tender perfection in a velvety, saffron-infused gravy. The unique addition of sweet, dried figs lends a subtle, earthy fruitiness and a delicate sweetness that beautifully complements the aromatic warmth of green cardamom and a medley of finely ground spices. Each spoonful reveals the luxurious creaminess derived from cashew paste and fresh cream, balanced by the tang of yogurt, creating an unforgettable experience that is both regal and deeply comforting. The golden hue from the saffron, the fragrant steam, and the melt-in-your-mouth lamb promise a truly imperial feast.

135m total4 Porções1200g
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Emerald Coast Sayadieh: Pan-Seared Halibut with Saffron-Infused Basmati and Crispy Shallot Confetti
Lebanese

Emerald Coast Sayadieh: Pan-Seared Halibut with Saffron-Infused Basmati and Crispy Shallot Confetti

Embark on a culinary journey to the sun-kissed Lebanese coast with this refined rendition of Sayadieh, a classic fish and rice dish. Succulent pan-seared halibut, kissed by the Mediterranean breeze, rests atop a bed of fragrant Basmati rice, delicately perfumed with saffron and an exquisite blend of aromatic Lebanese spices. The dish is crowned with a generous scattering of golden, crispy shallot confetti, offering a delightful textural contrast and a sweet, savory depth. Each spoonful is a symphony of flavors – the delicate flakiness of the fish, the tender, spiced rice, and the irresistible crunch of the caramelized shallots, all harmoniously balanced by a hint of fresh lemon and vibrant parsley. This dish embodies the warmth and generosity of Lebanese hospitality, elevated to a gourmet experience.

80m total4 Porções1800g
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Cordero Pibil Real con Reducción de Naranja Agria y Puré de Camote Morado al Chipotle y Trufa Negra
Mexican

Cordero Pibil Real con Reducción de Naranja Agria y Puré de Camote Morado al Chipotle y Trufa Negra

Embark on a culinary journey to the heart of the Yucatán with this regal interpretation of Cochinita Pibil. Succulent lamb shanks, marinated in a vibrant achiote and bitter orange concoction, are slow-braised until they achieve an exquisite, fall-off-the-bone tenderness. The air becomes intoxicating with the earthy aroma of chiles, the bright zest of citrus, and the deep, savory notes of the lamb. Each bite reveals a harmonious blend of tangy, smoky, and subtly spicy flavors, beautifully complemented by a concentrated bitter orange reduction that adds a sophisticated sweet-tart counterpoint. Alongside, a silken purple sweet potato puree, infused with the smoky warmth of chipotle and the luxurious whisper of black truffle, provides a velvety texture and an unexpected depth, elevating this traditional dish to a truly Michelin-starred experience.

285m total4 Porções2300g
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Pharaoh's Golden Quail: Saffron-Kissed Freekeh & Pistachio Stuffed Quail with Aromatic Date-Infused Jus
Egyptian

Pharaoh's Golden Quail: Saffron-Kissed Freekeh & Pistachio Stuffed Quail with Aromatic Date-Infused Jus

Journey to the heart of ancient Egypt with Pharaoh's Golden Quail, a dish that echoes the opulence of royal banquets. Succulent, golden-skinned quails are meticulously deboned and filled with a fragrant stuffing of earthy green freekeh, toasted pistachios, and sweet Medjool dates, all delicately spiced with a traditional Baharat blend and a whisper of saffron. As the quails roast to perfection, their skin crisps to a beautiful amber, while the interior remains tender and moist. The dish is crowned with an aromatic jus, rich with the essence of roasted bones, saffron, and a subtle sweetness from dates, creating a symphony of savory, sweet, and nutty notes that tantalize the palate. Each bite offers a mosaic of textures – the crisp skin, the tender meat, and the satisfying chew of the freekeh, all harmoniously balanced by the luxurious, herb-infused sauce.

105m total4 Porções1500g
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Costillas de Res en Adobo de Guajillo y Tamarindo con Puré de Camote Morado y Crujiente de Chicharrón
Mexican

Costillas de Res en Adobo de Guajillo y Tamarindo con Puré de Camote Morado y Crujiente de Chicharrón

Embark on a culinary journey to the heart of Mexico with these exquisite Costillas de Res, a dish that masterfully balances tradition with refined gourmet sensibilities. Succulent beef short ribs are slow-braised to melting perfection in a vibrant, complex adobo crafted from sun-dried guajillo chiles, tangy tamarind, and a symphony of aromatic spices. The rich, savory depth of the adobo, with its subtle sweet and sour notes, permeates every fiber of the tender meat, creating an unforgettable taste profile. Served alongside is a silken purée of amethyst-hued purple sweet potatoes, offering an earthy sweetness and creamy texture that beautifully complements the robust short ribs. A crowning garnish of crispy chicharrón adds a delightful textural contrast and a whisper of smoky indulgence, while fresh cilantro and toasted sesame seeds provide a final flourish of freshness and nutty aroma. This dish is a testament to the soulful flavors of Mexican cuisine, presented with elegance and precision.

285m total4 Porções1400g
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Meskela Siga Wot: Imperial Beef Short Ribs with Cardamom-Rose Infused Berbere & Golden Injera Crisps
Ethiopian

Meskela Siga Wot: Imperial Beef Short Ribs with Cardamom-Rose Infused Berbere & Golden Injera Crisps

Embark on a culinary journey to the heart of Ethiopia with Meskela Siga Wot, a dish that transforms traditional beef stew into an imperial feast. This rendition features succulent beef short ribs, slow-braised to melting tenderness within a rich, crimson sauce (wot) that whispers tales of ancient spice routes. The berbere blend, the soul of Ethiopian cuisine, is exquisitely infused with fragrant green cardamom and delicate dried rose petals, offering an aromatic complexity that is both robust and elegantly floral. Each spoonful reveals layers of deep umami, a gentle warmth, and a subtle sweetness, perfectly balanced by the vibrant tang of Tej (Ethiopian honey wine). Served alongside golden, delicately crisp injera, this dish offers a symphony of textures and an unparalleled depth of flavor, making it a truly unforgettable experience.

285m total4 Porções2100g
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Filet de Boeuf Wellington à la Périgourdine: Cœur de Filet de Bœuf en Croûte Dorée, Sauce Périgord aux Truffes Noires et Foie Gras
French

Filet de Boeuf Wellington à la Périgourdine: Cœur de Filet de Bœuf en Croûte Dorée, Sauce Périgord aux Truffes Noires et Foie Gras

A culinary masterpiece, this dish presents a tender heart of beef fillet, perfectly seared and encased in a golden, flaky all-butter puff pastry. Nestled within, a rich duxelles of wild mushrooms and a delicate layer of foie gras pâté infuse the beef with an unparalleled depth of umami. The ensemble is crowned with a luxurious Périgord sauce, a velvety reduction enriched with aromatic black truffles and a hint of fine Madeira, creating an exquisite symphony of earthy, savory, and utterly decadent flavors. Each slice reveals a harmonious blend of textures, from the crisp pastry to the yielding beef and silken sauce, promising an unforgettable gastronomic journey.

95m total6 Porções1500g
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Gaeng Som Pla Hima Yod Mapraw On: Emerald Coast Snowfish in Tangy Tamarind Broth with Young Coconut Hearts
🥑 Low-Carb

Gaeng Som Pla Hima Yod Mapraw On: Emerald Coast Snowfish in Tangy Tamarind Broth with Young Coconut Hearts

This exquisite Gaeng Som, a traditional Thai sour curry, is elevated to a sublime culinary experience. It features succulent, flaky snowfish, renowned for its rich, buttery texture, perfectly complemented by the delicate crunch and subtle sweetness of young coconut hearts. The vibrant, aromatic curry paste, meticulously pounded from sun-dried chilies, fresh turmeric, and fragrant shallots, creates a broth that is a masterful balance of piquant spice, invigorating sourness from ripe tamarind, and a whisper of sweetness. Each spoonful offers a harmonious dance of flavors and textures, a true testament to the sophisticated palate of Thai cuisine.

70m total4 Porções1400g
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Chian Mastic-Kissed Lamb Shoulder with Santorini Fava Purée and Candied Lemon Gremolata
Greek

Chian Mastic-Kissed Lamb Shoulder with Santorini Fava Purée and Candied Lemon Gremolata

Embark on a culinary voyage to the heart of the Aegean with this exquisitely refined lamb dish. Succulent lamb shoulder, slow-braised to melting tenderness, is infused with the rare, aromatic essence of Chian mastic, lending a subtle, pine-like sweetness and complex depth. Nestled upon a velvety purée of Santorini fava – prized yellow split peas known for their earthy sweetness – the lamb is crowned with a vibrant, sparkling gremolata of candied lemon zest, fresh herbs, and toasted pine nuts. Each spoonful delivers a symphony of flavors and textures: the rich, savory lamb, the creamy, comforting fava, and the bright, zesty crunch of the gremolata, creating a truly unforgettable Greek gastronomic experience.

255m total4 Porções1500g
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Gulabi Gosht Korma: Rose-Kissed Lamb with Saffron-Almond Velouté
🥑 Low-Carb

Gulabi Gosht Korma: Rose-Kissed Lamb with Saffron-Almond Velouté

A culinary jewel from the royal kitchens of Awadh, this "Gulabi Gosht Korma" is an exquisite symphony of flavors and textures. Succulent lamb, slow-braised to an ethereal tenderness, is enrobed in a silken, aromatic velouté. The sauce, a delicate masterpiece, is crafted from a rich paste of blanched almonds and cashews, infused with the opulent fragrance of Kashmiri saffron and the subtle, enchanting whisper of rose water. Notes of green cardamom, mace, and a hint of white pepper dance on the palate, creating a complex yet harmoniously balanced profile. Each spoonful delivers a velvety mouthfeel and a lingering, fragrant finish, transporting one to an era of imperial grandeur and refined gastronomy.

255m total4 Porções1800g
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Secreto Ibérico con Purée de Patata Morada, Pimientos del Piquillo Confitados y Reducción de Pedro Ximénez
Spanish

Secreto Ibérico con Purée de Patata Morada, Pimientos del Piquillo Confitados y Reducción de Pedro Ximénez

Embark on a culinary journey to the heart of Spain with this exquisite rendition of Secreto Ibérico. This dish celebrates the unparalleled richness and marbling of the Iberian pork 'secreto' cut, pan-seared to a sublime crisp exterior while retaining its succulent, tender interior. It rests elegantly upon a vibrant, velvety purée of purple potatoes, offering a subtly sweet and earthy counterpoint. Alongside, pimientos del piquillo, slow-confit in olive oil and garlic, burst with a smoky sweetness, their delicate texture melting on the palate. The entire ensemble is brought into harmonious balance by a luxurious reduction of Pedro Ximénez sherry, its deep, complex notes of dried fruit and caramel weaving through every element, creating an unforgettable symphony of Spanish flavors and textures that is both traditional and profoundly refined.

105m total4 Porções2000g
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Ouro Líquido do Atlântico: Polvo Tenro Confitado em Azeite Aromatizado com Batatas Assadas e Pesto de Coentros e Pinhões
Portuguese

Ouro Líquido do Atlântico: Polvo Tenro Confitado em Azeite Aromatizado com Batatas Assadas e Pesto de Coentros e Pinhões

A culinary ode to the Portuguese coast, this dish presents exquisitely tender octopus, slow-cooked to perfection in a bath of fragrant olive oil infused with garlic, bay leaf, and lemon. The octopus, succulent and rich, is complemented by golden, crisp-skinned baby potatoes, roasted until sweet and yielding. A vibrant pesto, crafted from fresh coriander, toasted pine nuts, and a hint of piri-piri, provides a verdant counterpoint, cutting through the richness with its herbaceous zest. Each bite is a symphony of textures and flavors, echoing the sun-drenched shores and robust culinary traditions of Portugal.

205m total4 Porções1300g
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Pato Confitado con Arroz Esmeralda, Salsa Criolla de Rocoto y Reducción de Chicha Morada
Peruvian

Pato Confitado con Arroz Esmeralda, Salsa Criolla de Rocoto y Reducción de Chicha Morada

Embark on a culinary journey to Peru with this opulent rendition of Arroz con Pato. Succulent duck legs are meticulously confited to achieve an unparalleled tenderness and crispy skin, then nestled atop a vibrant 'arroz esmeralda' – a fragrant green rice infused with fresh cilantro, spinach, aji amarillo, and a hint of dark beer. The dish is crowned with a piquant salsa criolla featuring thinly sliced red onions and fiery rocoto pepper, providing a refreshing counterpoint to the richness. A glistening reduction of traditional chicha morada adds a sophisticated layer of sweet-tart complexity, elevating this classic into a truly gourmet experience that tantalizes the senses with its aromatic depth, rich textures, and vibrant flavors.

300m total4 Porções1600g
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Andean Ribeye Symphony: Pan-Seared Ojo de Bife with Malbec-Black Garlic Reduction, Smoked Paprika Confit Potatoes, and Arugula-Watercress Chimichurri Foam
Argentinian

Andean Ribeye Symphony: Pan-Seared Ojo de Bife with Malbec-Black Garlic Reduction, Smoked Paprika Confit Potatoes, and Arugula-Watercress Chimichurri Foam

Embark on a culinary journey to the heart of Argentina with this sophisticated rendition of Ojo de Bife. This dish celebrates the country's unparalleled beef tradition, elevating it with nuanced flavors and refined techniques. The prime ribeye, perfectly seared to a tender, juicy perfection, forms the majestic centerpiece. It is exquisitely complemented by a luxurious Malbec-black garlic reduction, offering a sweet, earthy depth that harmonizes with the beef's rich umami. Alongside, confit baby potatoes, infused with the subtle smokiness of paprika, provide a creamy counterpoint. A vibrant, ethereal foam of arugula and watercress chimichurri, bright with herbaceous notes and a hint of spice, cuts through the richness, creating a symphony of textures and tastes that is both deeply traditional and elegantly modern.

95m total4 Porções1000g
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Ngọc Trai Biển Đông Kho Tiêu: Black Cod Pearl with Caramelized Shallots & Peppercorn Infusion
🥑 Low-Carb

Ngọc Trai Biển Đông Kho Tiêu: Black Cod Pearl with Caramelized Shallots & Peppercorn Infusion

This dish is a sublime reinterpretation of the classic Vietnamese "kho" (braised) technique, elevating humble ingredients to a culinary masterpiece. "Ngọc Trai Biển Đông Kho Tiêu" translates to "Black Cod Pearl with Caramelized Shallots & Peppercorn Infusion," a name that hints at the preciousness of the fish and the depth of its flavors. Succulent, buttery black cod is gently braised in a rich, glossy caramel sauce infused with the pungent warmth of freshly cracked black peppercorns, the delicate sweetness of young coconut water, and the aromatic embrace of caramelized shallots and garlic. A hint of fish sauce provides umami, while a touch of bird's eye chili offers a subtle, lingering heat. The slow cooking process allows the flavors to meld beautifully, rendering the fish incredibly tender and flaky, coated in a dark, shimmering glaze that is both sweet, savory, and spicy. Served traditionally in a clay pot, this dish evokes the comforting warmth of a Vietnamese home, yet its refined balance of tastes and textures makes it worthy of the most discerning palate.

65m total4 Porções1100g
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Chiles Anchos Rellenos de Pato Confitado con Néctar de Jamaica y Almendras Ahumadas
🥑 Low-Carb

Chiles Anchos Rellenos de Pato Confitado con Néctar de Jamaica y Almendras Ahumadas

A culinary masterpiece that reinterprets the classic chile relleno with a sophisticated touch. This dish features succulent, slow-cooked duck confit, shredded and delicately seasoned, encased within tender, smoky ancho chiles. The chiles are then bathed in a shimmering, ruby-red nectar crafted from hibiscus flowers, subtly sweetened and balanced with the earthy crunch of toasted, smoked almonds. The aroma is a captivating blend of dried chiles, tart floral notes, and rich duck, promising a symphony of flavors—smoky, savory, sweet, and tangy—culminating in an unforgettable textural experience.

105m total4 Porções850g
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Pithiviers de Canard aux Cèpes et Foie Gras, Sauce Périgourdine
French

Pithiviers de Canard aux Cèpes et Foie Gras, Sauce Périgourdine

Embark on a culinary journey to the heart of Gascony with this exquisite Pithiviers, a masterpiece of French pastry and rich flavors. Golden, flaky all-butter puff pastry cradles a luxurious filling of succulent pan-seared duck breast, earthy wild cèpes (porcini mushrooms), and silken, melting foie gras. Each bite is a symphony of textures – the crispness of the crust giving way to the tender duck and the unctuous richness of the foie gras, all harmoniously balanced by the aromatic cèpes. Crowned with a glossy, deeply flavorful Périgourdine sauce, infused with the subtle, intoxicating perfume of fresh black truffle and the warmth of Madeira, this dish is a true testament to gourmet French tradition, promising an unforgettable sensory experience.

115m total4 Porções1800g
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Golden Snapper Escovitch with Christophine Puree and Sorrel-Lime Foam
🥑 Low-Carb

Golden Snapper Escovitch with Christophine Puree and Sorrel-Lime Foam

Embark on a culinary journey to the sun-kissed shores of the Caribbean with this exquisite rendition of Golden Snapper Escovitch. This dish elevates the traditional Jamaican staple into a symphony of vibrant flavors and refined textures. Pan-seared to a perfect crisp, the succulent red snapper fillets are crowned with a piquant escovitch medley of pickled bell peppers, fiery Scotch bonnet, and aromatic pimento, offering a delightful interplay of sweet, sour, and spicy notes. Beneath this culinary jewel lies a silken christophine puree, offering a delicate, subtly sweet counterpoint, while a whimsical sorrel-lime foam crowns the dish, adding an ethereal tartness and a visually stunning flourish. The aroma is an intoxicating blend of fresh herbs, tropical spice, and the ocean's bounty, culminating in a taste profile that is both deeply rooted in Caribbean tradition and exquisitely modern.

85m total4 Porções1600g
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Jewel of the Cape: Malay-Spiced Kingklip with Saffron-Coconut Risotto and Pickled Samphire
South African

Jewel of the Cape: Malay-Spiced Kingklip with Saffron-Coconut Risotto and Pickled Samphire

Journey to the vibrant culinary landscape of the Cape with this exquisite dish, a harmonious fusion of indigenous bounty and historic Malay-inspired aromatics. Pan-seared to perfection, the pristine Kingklip, a prized South African white fish, develops a delicate crust infused with a fragrant blend of turmeric, cumin, and ginger, revealing a moist, flaky interior. It rests upon a bed of creamy saffron-coconut risotto, where each grain of Arborio rice is imbued with the golden hue and subtle perfume of saffron, balanced by the richness of coconut milk. The dish is then crowned with crisp, briny pickled samphire, offering a refreshing counterpoint that awakens the palate. A delicate dance of savory, sweet, and tangy notes, this recipe celebrates the aromatic heritage and abundant marine life of South Africa, culminating in a textural symphony that is both comforting and exhilarating.

65m total4 Porções1900g
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Alpenländer Schweinshaxe: Doppelt Gebeizte Schweinshaxe mit Apfel-Calvados-Jus, Gerösteten Maronen und Rahmwirsing
German

Alpenländer Schweinshaxe: Doppelt Gebeizte Schweinshaxe mit Apfel-Calvados-Jus, Gerösteten Maronen und Rahmwirsing

Journey to the heart of the Bavarian Alps with this exquisite interpretation of 'Schweinshaxe,' a masterpiece of German culinary tradition. Our 'Alpenländer Schweinshaxe' features succulent pork hocks, meticulously double-marinated in a fragrant dark beer brine infused with juniper, caraway, and bay, ensuring unparalleled depth of flavor and tenderness. Slow-braised to a melting perfection, the hock boasts a crispy, golden skin and fall-off-the-bone meat, redolent with savory aromas. It's elegantly complemented by a vibrant, sweet-tart apple-Calvados jus, offering a sophisticated counterpoint to the richness. Alongside, discover the earthy sweetness of roasted chestnuts and the comforting embrace of creamy Savoy cabbage, delicately seasoned with nutmeg. Each bite is a harmonious symphony of textures and tastes: the crisp exterior, the luscious pork, the sweet fruitiness, and the creamy vegetable, transporting you to a refined Alpine dining experience.

285m total4 Porções2500g
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Wagyu no Yukimushi: Emerald Wagyu & Winter Turnip Steamed with Yuzu-Kissed Dashi
Japanese

Wagyu no Yukimushi: Emerald Wagyu & Winter Turnip Steamed with Yuzu-Kissed Dashi

Indulge in the ethereal delicacy of Wagyu no Yukimushi, a traditional Japanese steamed dish elevated to gourmet heights. This exquisite creation features paper-thin slices of A5 Wagyu beef, renowned for its intricate marbling and melt-in-your-mouth texture, gently steamed atop a cloud of finely grated Japanese winter turnip. The subtle sweetness of the turnip beautifully complements the rich, umami notes of the Wagyu. Each delicate parcel is then bathed in a shimmering, amber-hued dashi-an sauce, brightened with the invigorating zest and aromatic perfume of fresh yuzu. The aroma is a harmonious blend of earthy turnip, rich beef, and citrus, culminating in a taste profile that is both profoundly comforting and elegantly refreshing.

55m total2 Porções650g
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Arni me Hilopites kai Krokos Kozanis: Slow-Braised Lamb with Saffron-Kissed Egg Noodles
Greek

Arni me Hilopites kai Krokos Kozanis: Slow-Braised Lamb with Saffron-Kissed Egg Noodles

Journey to the heart of the Greek countryside with this exquisite rendition of Arni me Hilopites, a dish that transforms humble ingredients into a symphony of flavors. Succulent lamb shoulder, slow-braised to melting perfection, infuses a rich, aromatic tomato and red wine sauce with its profound savory notes. The star, however, is the delicate Kozani saffron, lending its golden hue and subtly earthy, floral perfume to the handmade Greek egg noodles (hilopites), which are cooked al dente and then gently tossed in the luxurious lamb juices. Each forkful promises a harmonious balance of tender meat, silken pasta, and a deeply satisfying, sun-drenched Mediterranean essence, culminating in a dish that is both comforting and elegantly refined.

220m total8 Porções3700g
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Pato Confitado en Mole Rosa de Taxco con Purée de Camote Morado y Crujiente de Pistacho
Mexican

Pato Confitado en Mole Rosa de Taxco con Purée de Camote Morado y Crujiente de Pistacho

Embark on a culinary journey to the heart of Guerrero with this exquisite rendition of Pato Confitado en Mole Rosa. This dish is a symphony of flavors and textures, featuring succulent duck leg confit, its skin rendered crisp and golden, nestled atop a vibrant, silken purée of purple sweet potato. The star, however, is the captivating Mole Rosa de Taxco – a rare and elegant sauce, blushing with the natural hue of roasted beets and ancho chiles, enriched with the delicate nuttiness of pine nuts, almonds, and a whisper of aromatic spices like cinnamon and clove. Each spoonful offers a harmonious balance of savory duck, earthy sweetness from the camote, and the complex, subtly spicy, and nutty embrace of the mole, crowned with a delightful crunch of toasted pistachios. It's a dish that speaks of tradition, refined technique, and an unforgettable taste.

285m total4 Porções2400g
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Nordic Aurora Arctic Char: Pan-Seared Arctic Char with Saffron-Dill Emulsion, Cloudberry-Juniper Glaze, and Compressed Cucumber Ribbons
🥑 Low-Carb

Nordic Aurora Arctic Char: Pan-Seared Arctic Char with Saffron-Dill Emulsion, Cloudberry-Juniper Glaze, and Compressed Cucumber Ribbons

Inspired by the ethereal glow of the Nordic lights, this dish elevates the pristine Arctic Char to a culinary masterpiece. Pan-seared to achieve a delicate crispness on its skin while retaining its succulent, pearlescent flesh, the char rests atop a vibrant saffron-dill emulsion, a silken cloud of aromatic herbs and golden spice that whispers of Scandinavian meadows. A jewel-toned cloudberry-juniper glaze provides a captivating counterpoint, its sweet-tart complexity and subtle resinous notes echoing the wild beauty of the northern forests. Finally, delicate ribbons of compressed cucumber offer a refreshing, crisp texture, cleansing the palate and completing a symphony of flavors that is both deeply traditional and exquisitely modern.

60m total4 Porções1100g
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Shahjahani Nalli Rogan: Slow-Braised Lamb Shanks with Saffron-Rose Infusion and Pistachio Dust
🥑 Low-Carb

Shahjahani Nalli Rogan: Slow-Braised Lamb Shanks with Saffron-Rose Infusion and Pistachio Dust

Embark on a culinary journey to the opulent courts of the Mughal Empire with this exquisite Shahjahani Nalli Rogan. This dish elevates the classic slow-braised lamb shank to a regal experience, where tender lamb falls off the bone, imbued with an intoxicating aroma of Kashmiri saffron, delicate rose petals, and a symphony of whole and ground spices. The rich, velvety gravy, deepened by caramelized onions and a hint of cashew, offers a complex interplay of sweet, savory, and aromatic notes, culminating in a luxurious mouthfeel. Each bite is a testament to the slow art of dum cooking, leaving a lingering warmth and an unforgettable taste of India's imperial culinary heritage, elegantly finished with a scattering of vibrant pistachio dust.

225m total4 Porções1350g
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Siam Emerald Barramundi: Steamed Barramundi with Lemongrass-Galangal Essence and Crispy Basil Cloud
🥑 Low-Carb

Siam Emerald Barramundi: Steamed Barramundi with Lemongrass-Galangal Essence and Crispy Basil Cloud

This exquisite dish elevates the beloved Thai steamed fish to a new realm of culinary artistry. A pristine whole barramundi, glistening like an emerald from the Andaman Sea, is delicately steamed to tender perfection. It rests majestically in a vibrant, crystalline broth, a symphony of aromatic lemongrass, piquant galangal, fragrant kaffir lime, and the subtle heat of bird's eye chilies, all balanced with the sweet-sour dance of fresh lime juice and palm sugar. The crowning glory is a delicate cloud of crispy Thai basil, offering an ethereal crunch and an explosion of herbaceous fragrance that contrasts beautifully with the succulent fish and the bright, complex broth. Each bite is a journey through the nuanced flavors of Thailand's coastal bounty, a true testament to refined Thai gastronomy.

55m total4 Porções1500g
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Kinmedai Kabura Mushi with Yuzu-Kissed Dashi and Ikura Jewels
🥑 Low-Carb

Kinmedai Kabura Mushi with Yuzu-Kissed Dashi and Ikura Jewels

Hailing from the refined traditions of Japanese kaiseki, this Kinmedai Kabura Mushi is a symphony of delicate flavors and textures. Succulent fillets of Kinmedai, the prized 'Golden Eye Snapper,' are enveloped in a cloud-like blanket of steamed grated turnip, creating an ethereal softness that melts on the palate. The dish is gently bathed in a meticulously crafted dashi, infused with the bright, aromatic zest and juice of yuzu, offering a subtle citrus counterpoint to the deep umami. Each spoonful delivers a harmonious blend of the fish's natural sweetness, the earthy elegance of turnip, and the vibrant burst of ikura (salmon roe) jewels, culminating in an experience that is both comforting and exquisitely refined, awakening the senses with its purity and depth.

65m total2 Porções650g
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Costela Dourada do Sertão: Costela Bovina Braseada com Purê de Mandioca Trufado e Néctar de Goiaba-Cachaça
Brazilian

Costela Dourada do Sertão: Costela Bovina Braseada com Purê de Mandioca Trufado e Néctar de Goiaba-Cachaça

A majestic culinary journey to the heart of Brazil's 'Sertão' region, this dish elevates humble beef short ribs to an exquisite experience. Slow-braised to melting perfection in a rich, aromatic red wine and vegetable sofrito, the succulent beef releases an intoxicating aroma of savory herbs and deep umami. It rests upon a cloud-like purée of fresh manioc, subtly infused with the earthy elegance of white truffle oil, offering a velvety counterpoint to the robust meat. A vibrant, sweet-tart nectar of sun-kissed guava, heightened by a whisper of cachaça and lime, provides a brilliant, unexpected counterpoint, cutting through the richness with a tropical flourish. Each bite is a symphony of textures and flavors – tender, creamy, and bright – a true testament to Brazil's diverse culinary soul.

270m total6 Porções2850g
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Imperial Saffron Lamb Korma with Reduced Milk Solids and Edible Silver
🥑 Low-Carb

Imperial Saffron Lamb Korma with Reduced Milk Solids and Edible Silver

A truly regal dish, this Imperial Saffron Lamb Korma hails from the kitchens of Northern India, embodying centuries of culinary refinement. Tender cubes of lamb are slow-braised in a luxurious, velvety gravy, infused with the golden warmth of saffron and a harmonious blend of aromatic whole and ground spices. The richness is deepened by the creamy essence of reduced milk solids (khoya) and a delicate paste of cashews and almonds, creating a profound depth of flavor that is both subtly sweet and exquisitely savory. Each succulent piece of lamb melts in the mouth, enveloped by a fragrant sauce that whispers of cardamom, cinnamon, and the gentle heat of green chilies. Crowned with shimmering edible silver leaf and toasted almonds, this korma is a feast for the senses, promising an unforgettable journey through India's imperial culinary heritage. Its aroma is intoxicating, its taste profile complex and balanced, and its texture utterly sublime.

165m total6 Porções1800g
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Tesouros do Alentejo: Lombo de Porco Ibérico Confitado com Amêijoas Frescas, Puré de Batata Doce Roxa e Gremolata de Coentros
Portuguese

Tesouros do Alentejo: Lombo de Porco Ibérico Confitado com Amêijoas Frescas, Puré de Batata Doce Roxa e Gremolata de Coentros

Embark on a culinary journey to the sun-drenched plains of Alentejo with this exquisite rendition of a Portuguese classic. Succulent Iberian pork loin, slow-confited in aromatic duck fat until fork-tender, forms the heart of this dish. It's paired with plump, briny fresh clams, gently steamed open in a fragrant white wine and garlic broth, capturing the essence of the Atlantic. A vibrant purée of purple sweet potato offers a delightful earthy sweetness and striking visual contrast, while a bright gremolata of fresh cilantro, garlic, and lemon zest provides an invigorating herbaceous counterpoint, awakening the palate with every bite. The aroma is a captivating blend of savory pork, oceanic freshness, and aromatic herbs, culminating in a harmonious symphony of flavors and textures.

195m total4 Porções1950g
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Hamam bil Sfargel wa Za'faran: Imperial Pigeon Tagine with Caramelized Quince and Saffron-Pistachio Gremolata
Moroccan

Hamam bil Sfargel wa Za'faran: Imperial Pigeon Tagine with Caramelized Quince and Saffron-Pistachio Gremolata

Embark on a culinary journey to the heart of Morocco with this exquisite Imperial Pigeon Tagine. Tender, succulent pigeons are slow-braised in a rich, aromatic broth infused with golden saffron, earthy turmeric, warm cinnamon, and a medley of traditional spices, creating a symphony of savory depth. The dish is crowned with luscious caramelized quinces, their sweet-tart essence perfectly complementing the spiced pigeon. A vibrant gremolata of toasted pistachios, fragrant saffron, fresh parsley, and bright lemon zest adds a final flourish of texture and zest, elevating this classic tagine into a truly unforgettable gourmet experience that tantalizes the senses with every perfumed bite.

195m total4 Porções1400g
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Joya del Pacífico Zarandeada: Huachinango con Adobo de Achiote Ahumado y Ensalada de Mango-Xoconostle
Mexican

Joya del Pacífico Zarandeada: Huachinango con Adobo de Achiote Ahumado y Ensalada de Mango-Xoconostle

Embark on a culinary journey to the sun-drenched coasts of Mexico with this exquisite 'Joya del Pacífico Zarandeada'. A magnificent whole red snapper, revered as 'Huachinango', is meticulously butterflied and bathed in a vibrant, smoky achiote adobo, infused with the bright zest of oranges and limes, and a whisper of smoked paprika. Grilled to perfection over an open flame, the fish develops a beautifully crisp skin and succulent, flaky flesh, redolent with earthy, citrusy, and subtly spicy notes. It is elegantly crowned with a refreshing, jewel-toned salsa of sweet ripe mangoes and the intriguing tartness of xoconostle (prickly pear fruit), balanced with crisp red onion and fresh cilantro. This dish is a symphony of textures and flavors – smoky, sweet, tangy, and fresh – promising an unforgettable taste of authentic Mexican coastal grandeur.

75m total4 Porções1900g
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Kim Tiền Heo Quay Kho Nấm Hương: Imperial Crispy Pork Belly with Fragrant Shiitake & Silken Caramel
Vietnamese

Kim Tiền Heo Quay Kho Nấm Hương: Imperial Crispy Pork Belly with Fragrant Shiitake & Silken Caramel

This exquisite dish elevates the beloved Vietnamese braised pork to imperial heights. Succulent, tender pork belly, boasting a perfectly crisp, golden skin, is slow-cooked in a rich, silken caramel sauce infused with premium fish sauce, aromatic star anise, and fragrant cinnamon. The deep umami notes from rehydrated shiitake mushrooms and the subtle sweetness of fresh coconut water intertwine with the savory pork, creating a symphony of flavors. Each bite offers a delightful contrast of textures – the yielding, melt-in-your-mouth pork, the chewy shiitake, and the irresistible crackle of the skin – all enveloped in a glossy, deeply flavored sauce that speaks of generations of culinary tradition refined for the modern palate.

165m total5 Porções1550g
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Imperial Iberian Pork Cheeks Confit with Pedro Ximénez Reduction, Saffron Potato Purée, and Toasted Marcona Almonds
Spanish

Imperial Iberian Pork Cheeks Confit with Pedro Ximénez Reduction, Saffron Potato Purée, and Toasted Marcona Almonds

Experience the sublime tenderness of Iberian pork cheeks, slow-cooked to an exquisite melt-in-your-mouth perfection. This dish elevates a traditional Spanish cut through a luxurious confit process, allowing the rich, nuanced flavors of the pork to truly shine. The accompanying Pedro Ximénez sherry reduction, with its deep, sweet, and complex notes of fig and raisin, beautifully complements the savory pork. A vibrant saffron-infused potato purée adds a silken texture and an aromatic, golden hue, while a scattering of toasted Marcona almonds provides a delightful crunch and nutty finish, creating a symphony of textures and an unforgettable taste experience that speaks of Spanish culinary heritage with a refined touch.

255m total4 Porções1300g
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Tajine Royal de Jarret d'Agneau aux Dattes Medjool, Pistaches Torréfiées et Épices Impériales
Moroccan

Tajine Royal de Jarret d'Agneau aux Dattes Medjool, Pistaches Torréfiées et Épices Impériales

Embark on a culinary journey to the heart of Morocco with this exquisite Royal Lamb Shank Tagine. Slow-braised to succulent perfection, the lamb shanks surrender their rich flavors into a deeply aromatic sauce, infused with a symphony of imperial spices including golden saffron, warm cinnamon, and the complex notes of Ras el Hanout. The dish is beautifully balanced with the natural sweetness and caramel undertones of plump Medjool dates, which melt into the sauce, while a generous scattering of toasted pistachios provides a delightful crunch and nutty counterpoint. This tagine is a celebration of Moroccan hospitality and culinary artistry, offering a harmonious blend of sweet, savory, and spicy, with a texture that is both tender and satisfyingly rich. Each spoonful reveals layers of intricate flavor, culminating in a truly majestic dining experience.

225m total4 Porções1800g
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Sapphire Coast Wahoo: Pan-Seared Fillet with Tamarind-Passion Fruit Glaze, Coconut-Lime Forbidden Rice, and Charred Okra
Caribbean

Sapphire Coast Wahoo: Pan-Seared Fillet with Tamarind-Passion Fruit Glaze, Coconut-Lime Forbidden Rice, and Charred Okra

A culinary journey to the heart of the Caribbean, this dish features succulent pan-seared Wahoo, renowned for its firm, flaky white flesh. It's adorned with a dazzling, jewel-toned glaze, a harmonious symphony of tangy tamarind, aromatic passion fruit, a whisper of scotch bonnet heat, and a hint of ginger. This exquisite fish rests upon a bed of forbidden black rice, infused with creamy coconut milk and bright lime, offering a delightful textural contrast and nutty depth. Completing the ensemble, perfectly charred okra pods provide an earthy counterpoint, tying together a dish that is both vibrant in flavor and elegant in presentation, evoking the serene beauty of the Sapphire Coast.

55m total4 Porções2150g
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Cataplana Dourada do Algarve: Sinfonia de Marisco com Açafrão, Laranja e Coentros Frescos
🥑 Low-Carb

Cataplana Dourada do Algarve: Sinfonia de Marisco com Açafrão, Laranja e Coentros Frescos

Embark on a culinary journey to the sun-kissed Algarve coast with this exquisite Cataplana Dourada. This vibrant seafood symphony, prepared in the iconic copper cataplana, showcases the ocean's bounty in a golden, aromatic embrace. Fresh prawns, succulent clams, tender mussels, and flaky white fish are gently simmered with a rich sofrito of sweet bell peppers, ripe tomatoes, and fragrant garlic. Infused with precious saffron threads, a splash of crisp white wine, and the bright zest of fresh orange, each spoonful delivers a harmonious blend of sweet, savory, and subtly acidic notes. The dish culminates in a burst of fresh coriander, offering a verdant finish to a truly unforgettable, deeply flavorful, and texturally captivating experience.

60m total4 Porções1500g
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Jewel of Bekaa Lamb: Slow-Braised Lamb Shoulder with Saffron-Infused Freekeh, Fig, and Pistachio Gremolata
Lebanese

Jewel of Bekaa Lamb: Slow-Braised Lamb Shoulder with Saffron-Infused Freekeh, Fig, and Pistachio Gremolata

A culinary ode to the fertile Bekaa Valley, this dish reimagines slow-braised lamb with an exquisite Lebanese touch. Succulent lamb shoulder, rendered fork-tender over hours, absorbs the profound aromatics of seven-spice blend, bay leaves, and cinnamon. It's served atop a bed of nutty, smoky freekeh, delicately perfumed with golden saffron. The crowning glory is a vibrant gremolata, a textural and flavourful counterpoint of sweet, dried figs, crunchy pistachios, fresh parsley, and a hint of sumac and lemon zest, offering a delightful interplay of sweet, savory, and tangy notes. Each bite promises a journey through Lebanon's rich culinary landscape, a symphony of robust flavors and refined textures.

245m total4 Porções1400g
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Emerald Veil of the Nile: Molokhia Velouté with Seared Nile Perch & Golden Coriander-Garlic Crisps
🥑 Low-Carb

Emerald Veil of the Nile: Molokhia Velouté with Seared Nile Perch & Golden Coriander-Garlic Crisps

Journey to the heart of ancient Egypt with this exquisite rendition of Molokhia, a dish revered for centuries. Our 'Emerald Veil of the Nile' presents a silky, vibrant green velouté, crafted from meticulously hand-chopped molokhia leaves, slow-simmered to release its distinctive, verdant aroma and subtly earthy flavor. This luxurious base cradles perfectly pan-seared Nile Perch, its delicate, flaky flesh offering a sublime contrast. Crowned with a shower of golden, fragrant coriander-garlic crisps, known as 'ta'leya', each spoonful delivers a symphony of textures and a profound depth of savory, herbaceous notes, leaving a warm, lingering embrace on the palate.

80m total4 Porções1300g
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Perla del Cantábrico: Bacalao Confitado con Espuma Ahumada de Pimientos del Piquillo y Crujiente de Jamón Ibérico
🥑 Low-Carb

Perla del Cantábrico: Bacalao Confitado con Espuma Ahumada de Pimientos del Piquillo y Crujiente de Jamón Ibérico

Inspired by the rugged beauty and rich culinary heritage of Spain's Cantabrian coast, this dish elevates the humble cod into a symphony of textures and profound flavors. The bacalao, slow-cooked to silken perfection in aromatic olive oil, boasts a delicate, flaky interior and a melt-in-your-mouth tenderness. It rests upon a vibrant, smoky foam crafted from fire-roasted Piquillo peppers, their inherent sweetness beautifully amplified by a hint of Pimentón de la Vera. Crowned with ethereal crisps of intensely savory Jamón Ibérico, each bite offers a harmonious balance of the sea's bounty, the earth's warmth, and the luxurious depth of Spanish gastronomy.

90m total4 Porções1100g
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Crimson Jewel Grouper: Pan-Seared Whole Grouper with Spiced Pineapple-Ginger Glaze and Saffron-Plantain Mousse
Caribbean

Crimson Jewel Grouper: Pan-Seared Whole Grouper with Spiced Pineapple-Ginger Glaze and Saffron-Plantain Mousse

Embark on a culinary journey to the vibrant heart of the Caribbean with this exquisite dish, showcasing a whole crimson grouper, pan-seared to perfection. The skin crisps to a delicate golden-brown, sealing in the moist, flaky flesh, while a captivating spiced pineapple-ginger glaze infuses every bite with a symphony of sweet, tangy, and subtly fiery notes from fresh scotch bonnet. This vibrant main is elegantly complemented by a velvety saffron-plantain mousse, its golden hue and creamy texture offering a luxurious counterpoint to the fish's bold flavors. The aroma alone, a tantalizing blend of tropical fruits, warm spices, and the ocean's bounty, promises an unforgettable dining experience that speaks of sun-drenched shores and sophisticated island indulgence.

70m total2 Porções950g
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Éclat d'Agneau Provençal: Slow-Braised Lamb Shoulder with Saffron Polenta and Olive-Rosemary Gremolata
French

Éclat d'Agneau Provençal: Slow-Braised Lamb Shoulder with Saffron Polenta and Olive-Rosemary Gremolata

Transport your palate to the sun-drenched hills of Provence with this exquisite slow-braised lamb shoulder. The lamb, meticulously seared to a golden hue, then gently simmers for hours in an aromatic symphony of white wine, garden vegetables, and fragrant herbs, yielding impossibly tender meat that melts in the mouth. This rich, savory foundation is beautifully complemented by a vibrant, creamy saffron-infused polenta, its golden threads lending an intoxicating aroma and delicate sweetness. A zesty gremolata, bright with chopped olives, fresh rosemary, and lemon zest, provides a refreshing counterpoint, cutting through the richness with a burst of Mediterranean sunshine. Each spoonful is a harmonious blend of earthy, savory, bright, and utterly comforting flavors, a true testament to refined Provençal cooking.

210m total4 Porções1200g
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Pérola do Atlântico: Polvo Confitado com Puré Aveludado de Batata Doce Roxa, Gremolata de Coentros e Esferas de Azeite Virgem Extra
Portuguese

Pérola do Atlântico: Polvo Confitado com Puré Aveludado de Batata Doce Roxa, Gremolata de Coentros e Esferas de Azeite Virgem Extra

A culinary journey to the Portuguese coast, this dish reinterprets the beloved octopus with a sophisticated touch. Tender octopus tentacles are slow-cooked in a fragrant bath of olive oil, garlic, and bay leaves until they achieve an unparalleled melt-in-your-mouth texture. It rests upon a vibrant, velvety purée of purple sweet potato, offering a subtle sweetness and earthy counterpoint. A bright gremolata of fresh coriander, lemon zest, and garlic provides a zesty aromatic lift, while delicate spheres of extra virgin olive oil burst with liquid gold, enhancing every bite. This dish is a harmonious symphony of oceanic depth, earthy sweetness, and herbaceous freshness.

195m total4 Porções1400g
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Solomillo Ibérico con Crema de Azafrán y Pimientos del Piquillo Confitados
🥑 Low-Carb

Solomillo Ibérico con Crema de Azafrán y Pimientos del Piquillo Confitados

Embark on a culinary journey to the heart of Spain with this exquisite dish, featuring succulent Iberian pork tenderloin. Each bite unveils the rich, nutty notes characteristic of the prized Ibérico, perfectly seared to a tender blush. It's elegantly draped in a velvety saffron cream sauce, its golden hue and intoxicating aroma hinting at the precious spice within. The dish is further elevated by slow-confit Piquillo peppers, their inherent sweetness intensified and their texture meltingly soft, offering a beautiful counterpoint to the savory pork and aromatic cream. This symphony of flavors and textures is a testament to Spanish culinary artistry, designed to captivate the palate with its depth, warmth, and refined elegance.

70m total4 Porções950g
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Bavarian Veal Cheek Confit with Juniper-Kissed Apple-Kraut and Toasted Pretzel Dumplings
German

Bavarian Veal Cheek Confit with Juniper-Kissed Apple-Kraut and Toasted Pretzel Dumplings

Journey to the heart of Bavaria with this exquisite rendition of slow-braised veal cheeks, a dish that embodies rustic charm elevated to culinary art. The tender veal cheeks are meticulously confited in aromatic duck fat, infused with juniper, thyme, and a hint of Riesling, resulting in a melt-in-your-mouth texture and a profound depth of savory flavor. This rich centerpiece is perfectly complemented by a vibrant, tangy Apple-Kraut, where crisp green apples and smoky bacon lend a delightful sweetness and a comforting warmth to the traditional sauerkraut. Accompanying this symphony of tastes are golden, airy pretzel dumplings, crafted from day-old pretzels, adding a unique, satisfying chew and a touch of Bavarian authenticity. Each bite offers a harmonious balance of richness, acidity, and herbaceous notes, culminating in a truly memorable gourmet experience.

255m total6 Porções2400g
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Emerald Dewdrop Lamb Dumplings: Shish Barak in Aromatic Mint-Yogurt Emulsion with Golden Pine Nut Pilaf
Lebanese

Emerald Dewdrop Lamb Dumplings: Shish Barak in Aromatic Mint-Yogurt Emulsion with Golden Pine Nut Pilaf

Embark on a culinary journey to the heart of Lebanon with Emerald Dewdrop Lamb Dumplings, a sublime rendition of the classic Shish Barak. Delicate, handcrafted lamb-filled parcels, redolent with warm spices and toasted pine nuts, are gently poached to tender perfection. They float gracefully within a velvety, shimmering yogurt emulsion, brightened by the verdant essence of fresh mint and a subtle whisper of garlic. This exquisite dish is served alongside a fragrant Golden Pine Nut Pilaf, its grains glistening with butter and infused with the earthy aroma of toasted pine nuts and a kiss of seven-spice. Each spoonful offers a symphony of textures and flavors: the tender bite of the dumpling, the cool, tangy creaminess of the yogurt, and the comforting warmth of the aromatic rice, culminating in a truly refined and authentic Lebanese experience.

130m total4 Porções2200g
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Fynbos-Kissed Karoo Lamb & Waterblommetjie Bredie with Saffron-Infused Samp Risotto
South African

Fynbos-Kissed Karoo Lamb & Waterblommetjie Bredie with Saffron-Infused Samp Risotto

Embark on a culinary journey to the heart of the Cape Winelands with this exquisite Fynbos-Kissed Karoo Lamb & Waterblommetjie Bredie. This dish elevates a beloved South African classic, marrying the succulent, slow-braised tenderness of premium Karoo lamb with the unique, delicate, and slightly tart notes of indigenous waterblommetjies. Infused with the aromatic essence of fynbos botanicals, the stew boasts a complex, earthy fragrance. Each spoonful offers a harmonious blend of rich, savory lamb, the subtle sweetness of vegetables, and the herbaceous whisper of the Cape landscape. Served alongside a creamy, saffron-infused samp risotto, which adds a luxurious texture and a golden hue, this dish is a true celebration of South African heritage and gourmet refinement.

270m total6 Porções2800g
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Emerald Coast Snapper with Callaloo-Coconut Mousse, Plantain Crisp, and Pimento-Sorrel Reduction
Jamaican

Emerald Coast Snapper with Callaloo-Coconut Mousse, Plantain Crisp, and Pimento-Sorrel Reduction

Embark on a culinary journey to the vibrant shores of Jamaica with this exquisite dish, a symphony of indigenous flavors meticulously elevated to gourmet status. Pan-seared red snapper, boasting a perfectly crisp skin and succulent, flaky flesh, forms the centerpiece. It rests gracefully upon a bed of velvety callaloo-coconut mousse, a creamy, verdant embrace infused with the subtle warmth of scotch bonnet and fresh thyme. Accompanying this is a delicate plantain crisp, offering a delightful counterpoint of sweet crunch. A vibrant pimento-sorrel reduction, with its intriguing balance of tart, sweet, and aromatic spice, drizzles across the plate, tying all the elements together in a harmonious dance of tropical elegance. Each bite delivers a complex layering of textures and a vibrant burst of authentic Jamaican essence, refined for the most discerning palate.

50m total4 Porções1050g
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Costillas Cortas de Res con Mole Manchamanteles y Puré de Malanga Trufado
Mexican

Costillas Cortas de Res con Mole Manchamanteles y Puré de Malanga Trufado

This dish is a symphony of vibrant Mexican flavors, featuring succulent beef short ribs braised to fork-tenderness, bathed in a sophisticated Manchamanteles Mole. This "tablecloth stainer" mole, renowned for its complex sweet, savory, and subtly spicy profile, is a rich tapestry woven from dried chiles, fruits like plantain, pineapple, and apple, nuts, and aromatic spices such as cinnamon and clove. The mole's deep crimson hue and velvety texture provide a magnificent counterpoint to the meltingly tender beef. Accompanying this masterpiece is a silken purée of malanga (taro root), elevated with the earthy luxury of black truffle oil, adding an unexpected depth and creamy counterpoint. Each bite offers a harmonious blend of fruitiness, warmth, and umami, culminating in a truly opulent culinary experience.

300m total4 Porções2400g
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Imperial Iberian Pork Cheeks Braised in Pedro Ximénez Sherry with Silken Chestnut Purée and Shavings of Black Winter Truffle
Spanish

Imperial Iberian Pork Cheeks Braised in Pedro Ximénez Sherry with Silken Chestnut Purée and Shavings of Black Winter Truffle

Embark on a culinary journey to the heart of Spain with this exquisite dish, a masterful rendition of a beloved classic. Succulent Iberian pork cheeks, renowned for their intramuscular marbling and deep, nutty flavour, are meticulously slow-braised until meltingly tender in a rich elixir of aromatic Pedro Ximénez sherry. This sweet, dark wine imbues the meat with complex notes of dried fruit, caramel, and a hint of spice, creating a profound depth of flavour that is both comforting and sophisticated. It rests atop a velvety, silken purée crafted from roasted chestnuts, offering a subtle sweetness and earthy counterpoint. The dish is crowned with delicate shavings of prized black winter truffle, whose intoxicating aroma and umami essence elevate every bite into an unforgettable gourmet experience, a true testament to Spanish culinary artistry.

225m total4 Porções2300g
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Emerald Coast Mahi-Mahi with Callaloo-Coconut Risotto and Passion Fruit-Scotch Bonnet Glaze
Caribbean

Emerald Coast Mahi-Mahi with Callaloo-Coconut Risotto and Passion Fruit-Scotch Bonnet Glaze

Inspired by the vibrant shores of the Caribbean, this dish is a symphony of tropical flavors and textures. Pan-seared mahi-mahi, with its firm, flaky white flesh, is elevated by a dazzling passion fruit and scotch bonnet glaze – a playful dance between sweet, tangy, and a whisper of fiery heat. It rests atop a creamy, verdant risotto, where arborio rice is infused with rich coconut milk and earthy callaloo, offering a comforting, aromatic counterpoint. Each bite transports you to an island paradise, with the subtle herbaceous notes of thyme and the bright zest of lime lingering on the palate, creating a truly unforgettable culinary experience.

65m total4 Porções700g
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Ouro Crocante da Bairrada: Slow-Roasted Suckling Pig with Garlic-Herb Infusion and Crispy Crackling
🥑 Low-Carb

Ouro Crocante da Bairrada: Slow-Roasted Suckling Pig with Garlic-Herb Infusion and Crispy Crackling

Embark on a culinary journey to the heart of Portugal with 'Ouro Crocante da Bairrada,' a masterful rendition of the iconic Bairrada-style suckling pig. This dish celebrates the sublime contrast of impossibly crispy, golden crackling against incredibly tender, succulent meat, infused with a potent aromatic blend of garlic, bay leaves, and a hint of piri-piri. Slow-roasted to perfection, the pig develops a rich, savory pan jus that captures the essence of its heritage. Each bite is a symphony of textures and flavors, a testament to Portuguese culinary artistry that delights the senses and transports you to the sun-drenched landscapes of Bairrada.

270m total8 Porções3500g
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Imperial Lamb Tagine: Saffron-Kissed Artichokes, Preserved Lemons & Picholine Olives
🥑 Low-Carb

Imperial Lamb Tagine: Saffron-Kissed Artichokes, Preserved Lemons & Picholine Olives

Embark on a culinary journey to the heart of Morocco with this Imperial Lamb Tagine, a dish that masterfully balances robust flavors with delicate aromatics. Succulent, slow-braised lamb shoulder, infused with the golden warmth of Moroccan saffron and a fragrant medley of ginger, turmeric, and cumin, melts in the mouth. It is exquisitely complemented by the vibrant tang of preserved lemons, the earthy tenderness of artichoke hearts, and the briny counterpoint of delicate Picholine olives. This tagine is a symphony of tastes and textures, offering a truly regal and deeply satisfying experience that speaks of ancient traditions and refined palates.

165m total6 Porções2050g
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Suisen Tai Kabura Mushi: Poached Sea Bream with Winter Turnip Cloud & Yuzu-Kelp Dashi
🌱 Vegano

Suisen Tai Kabura Mushi: Poached Sea Bream with Winter Turnip Cloud & Yuzu-Kelp Dashi

Embrace the delicate artistry of Japanese winter cuisine with Suisen Tai Kabura Mushi. This exquisite dish features pristine fillets of sea bream, gently poached beneath a ethereal cloud of grated Japanese turnip, creating a tapestry of tender textures. The dish is then enveloped in a fragrant, golden dashi broth, meticulously crafted from kombu and katsuobushi, and brightened with the vibrant zest of yuzu. Each spoonful offers a harmonious balance of the sea's subtle sweetness, the turnip's earthy mildness, and the umami depth of the dashi, leaving a clean, refreshing, and deeply satisfying impression on the palate.

50m total2 Porções1450g
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Esmeralda do Atlântico: Camarão Flambado com Vatapá Aveludado e Crocante de Castanha-do-Pará
Brazilian

Esmeralda do Atlântico: Camarão Flambado com Vatapá Aveludado e Crocante de Castanha-do-Pará

Embark on a culinary voyage to the heart of Brazil's Northeastern coast with our 'Esmeralda do Atlântico'. This dish reimagines the classic Vatapá, transforming it into a velvety, aromatic masterpiece. Succulent, plump shrimp are delicately flambéed with cachaça, their sweet notes dancing alongside a luxurious, slow-cooked Vatapá – a rich emulsion of bread, coconut milk, cashews, and a whisper of dendê oil, infused with fresh herbs and a subtle warmth from peppers. Each spoonful offers a symphony of textures, from the creamy Vatapá to the tender shrimp, crowned with a delicate, crisp Brazil nut tuile that adds an elegant crunch and earthy depth. A true celebration of Brazil's vibrant culinary heritage, offering a harmonious balance of sweet, savory, and subtly spicy notes.

100m total4 Porções1300g
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Arni Stifado Kapnisto me Melitzanes kai Afrogala Gravieras: Slow-Braised Lamb Shoulder with Smoked Eggplant Puree and Thyme-Kissed Graviera Foam
🥑 Low-Carb

Arni Stifado Kapnisto me Melitzanes kai Afrogala Gravieras: Slow-Braised Lamb Shoulder with Smoked Eggplant Puree and Thyme-Kissed Graviera Foam

Embark on a culinary journey to the sun-drenched hills of Greece with this refined interpretation of a classic lamb stifado. Succulent, slow-braised lamb shoulder, imbued with the aromatic essence of red wine, sweet onions, and wild thyme, yields to the fork with tender grace. It rests upon a bed of velvety, subtly smoked eggplant puree, offering a depth of earthy flavor and a silken texture. Crowned with a delicate, thyme-kissed foam crafted from aged Graviera cheese, this dish harmoniously balances rustic tradition with modern gastronomic artistry, delivering an unforgettable symphony of savory, smoky, and creamy notes that linger on the palate.

255m total4 Porções1400g
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Schwarzwälder Wildschweinragout mit Wacholder-Preiselbeer-Reduktion, Apfelrotkohl und Seidenklößen
German

Schwarzwälder Wildschweinragout mit Wacholder-Preiselbeer-Reduktion, Apfelrotkohl und Seidenklößen

Embark on a culinary journey to the heart of the Black Forest with this exquisite Wild Boar Ragout. This dish is a celebration of Germany's robust culinary heritage, reimagined with a Michelin-starred touch. Slow-braised wild boar, imbued with the aromatic essence of juniper berries, bay leaves, and a rich red wine marinade, yields a deeply savory and tender meat. The accompanying sauce, a reduction heightened by tart lingonberries, offers a perfect balance of earthy notes and vibrant fruitiness. It is elegantly complemented by the sweet-sour tang of apple-infused red cabbage and the ethereal lightness of silken potato dumplings, creating a symphony of textures and flavors that is both comforting and profoundly sophisticated. The aroma alone, a blend of forest herbs, game, and warm spices, promises an unforgettable dining experience.

225m total4 Porções1850g
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Corvina Andina Esmeralda: Pan-Seared Corvina with Smoked Aji Amarillo Emulsion, Huacatay-Infused Quinoa, and Crispy Andean Tubers
Peruvian

Corvina Andina Esmeralda: Pan-Seared Corvina with Smoked Aji Amarillo Emulsion, Huacatay-Infused Quinoa, and Crispy Andean Tubers

Embark on a culinary journey to the vibrant coasts and majestic Andes of Peru with this exquisite Corvina Andina Esmeralda. Delicate, flaky pan-seared corvina fillets are bathed in a luxurious, smoky Aji Amarillo emulsion, a sauce that sings with the sun-kissed warmth of Peruvian chilies, subtly enhanced by a whisper of smoked paprika. This golden elixir perfectly complements the earthy, aromatic Huacatay-infused quinoa, offering a refreshing herbaceous counterpoint. Crispy Andean tubers, with their unique texture and subtle sweetness, complete this symphony of flavors and textures, creating a dish that is both deeply traditional and undeniably gourmet.

65m total4 Porções2150g
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Thịt Kho Tàu Hoàng Gia: Imperial Caramelized Pork Belly with Young Coconut Water & Golden Quail Eggs
Vietnamese

Thịt Kho Tàu Hoàng Gia: Imperial Caramelized Pork Belly with Young Coconut Water & Golden Quail Eggs

A symphony of savory, sweet, and umami, this Imperial Caramelized Pork Belly, known in Vietnam as Thịt Kho Tàu Hoàng Gia, is a dish of profound comfort and complexity. Originating from the Mekong Delta, this rendition elevates the traditional staple into a gourmet experience. The pork belly, slow-braised to succulent perfection, melts on the palate, its rich fat rendered into a luscious, sticky sauce. Infused with the delicate sweetness of young coconut water, the deep caramel notes are balanced by the pungent warmth of ginger, garlic, and shallots, and the subtle spice of black peppercorns and star anise. Golden-hued quail eggs, absorbing the exquisite broth, add a tender counterpoint. The aroma is an intoxicating blend of caramelized sugar, savory pork, and aromatic spices, promising a taste that lingers long after the last bite.

140m total4 Porções1800g
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Cordero Lechal Confitado con Milhojas de Patata y Reducción de Piquillos al Tempranillo
Spanish

Cordero Lechal Confitado con Milhojas de Patata y Reducción de Piquillos al Tempranillo

A symphony of Spanish culinary heritage, this dish elevates the revered Cordero Lechal (suckling lamb) to new heights. The lamb is meticulously slow-cooked to achieve unparalleled tenderness, its delicate flavor enhanced by aromatic herbs. It rests upon a golden 'milhojas' of thinly sliced potatoes, crisp and buttery, absorbing the rich essences. A profound reduction, crafted from robust Tempranillo wine and sweet, smoky Piquillo peppers, cloaks the dish in a velvety, complex sauce, offering a perfect balance of savory depth and subtle sweetness. Each bite promises a harmonious blend of textures and an explosion of authentic Spanish flavors, evoking sun-drenched landscapes and ancient traditions.

285m total4 Porções1500g
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Imperial Berbere-Braised Lamb Shank with Saffron Lentil Puree and Spiced Gomen
Ethiopian

Imperial Berbere-Braised Lamb Shank with Saffron Lentil Puree and Spiced Gomen

Embark on a regal culinary journey to the heart of Ethiopia with this Imperial Berbere-Braised Lamb Shank. This dish elevates the traditional 'wot' to an exquisite experience, featuring succulent lamb shanks slow-braised to melting perfection in a rich, deeply aromatic berbere-spiced sauce, infused with the golden warmth of niter kibbeh and a hint of authentic Tej. The robust flavors of the lamb are exquisitely balanced by a vibrant saffron-infused lentil puree, offering a silken texture and an earthy sweetness. Complementing this grandeur is a side of tender collard greens, delicately spiced with cardamom and fresh ginger, adding a verdant freshness and a subtle peppery finish. Each component harmonizes to create a symphony of flavors and textures that is both comforting and profoundly sophisticated.

255m total4 Porções1800g
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Imperial Lamb Barbacoa with Ancho Chile 'Drunken' Sauce and Purple Sweet Potato Silk
Mexican

Imperial Lamb Barbacoa with Ancho Chile 'Drunken' Sauce and Purple Sweet Potato Silk

A culinary journey to the heart of Mexico, this Imperial Lamb Barbacoa reinterprets a beloved classic with refined elegance. Slow-cooked to succulent perfection, the lamb is imbued with the deep, smoky essence of traditional barbacoa, yielding tender, fall-off-the-bone meat. It is lavishly draped in a 'Salsa Borracha' – a rich, complex sauce crafted from rehydrated ancho chilies, dark beer, and a hint of piloncillo, offering a harmonious blend of sweet, smoky, and subtly spicy notes. This masterpiece rests upon a vibrant, silken purée of purple sweet potato, its earthy sweetness providing a beautiful counterpoint to the robust lamb. The aroma is a captivating dance of roasted chilies, herbs, and slow-cooked meat, promising a sophisticated and deeply satisfying experience.

330m total5 Porções2200g
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Pimento-Smoked Pork Belly with Charred Pineapple-Scotch Bonnet Relish and Plantain Silk
Jamaican

Pimento-Smoked Pork Belly with Charred Pineapple-Scotch Bonnet Relish and Plantain Silk

A symphony of Jamaican flavors, this dish elevates the beloved jerk tradition to a gourmet experience. Succulent pork belly, slow-smoked with fragrant pimento wood, develops an irresistible smoky char and tender, melt-in-your-mouth texture. It's perfectly complemented by a vibrant, sweet-and-spicy relish of charred pineapple and scotch bonnet, offering a tantalizing counterpoint to the richness of the pork. A silken plantain puree adds a creamy, naturally sweet foundation, balancing the dish with its comforting, earthy notes. Each bite is a journey through Jamaica's culinary soul, harmonizing robust spices, tropical sweetness, and a whisper of heat.

255m total4 Porções1100g
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Golden Caribbean Poulet Créole aux Épices Douces et Callaloo Croquant
🥑 Low-Carb

Golden Caribbean Poulet Créole aux Épices Douces et Callaloo Croquant

A culinary journey through the heart of the Caribbean, this exquisite dish elevates the humble chicken to a regal centerpiece. Succulent, slow-braised chicken thighs are steeped in a fragrant mélange of sweet island spices, vibrant bell peppers, and ripe tomatoes, creating a rich, deeply flavored créole sauce. The dish is crowned with delicate, pan-fried crispy callaloo, offering a delightful textural contrast and a whisper of verdant freshness. Each bite transports you to sun-drenched shores, a symphony of savory, sweet, and subtly spicy notes dancing on the palate, a true testament to the soulful complexity of Caribbean gastronomy.

120m total4 Porções1800g
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Ginseng-Infused Ogye Dolsot Bossam: Black Chicken & Pork Belly Duo with Aromatic Perilla Ssamjang and Fermented Kimchi Jardinière
🥑 Low-Carb

Ginseng-Infused Ogye Dolsot Bossam: Black Chicken & Pork Belly Duo with Aromatic Perilla Ssamjang and Fermented Kimchi Jardinière

A culinary masterpiece that elevates the traditional Bossam to an imperial feast. This dish features a duo of exquisitely prepared meats: succulent, slow-braised pork belly and tender, ginseng-infused Ogye (Korean black chicken). Each is simmered to perfection, allowing their distinct flavors to emerge, then expertly sliced. The dish is presented in a sizzling dolsot, ensuring warmth and enhancing the aromatic experience. It is accompanied by a vibrant, handcrafted perilla-infused ssamjang, offering a nutty, savory, and subtly spicy counterpoint, alongside a sophisticated 'Kimchi Jardinière' – a medley of finely cut, aged kimchi and seasonal pickled vegetables that provide a refreshing, tangy crunch. This harmonious blend of rich meats, fragrant herbs, and fermented delicacies creates an unforgettable symphony of tastes and textures, embodying the heart of Korean culinary artistry.

195m total4 Porções1300g
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Phanang Nua Ruea: Imperial Beef Short Ribs with Lychee and Kaffir Lime Infusion
Thai

Phanang Nua Ruea: Imperial Beef Short Ribs with Lychee and Kaffir Lime Infusion

A majestic rendition of the classic Panang curry, this dish elevates slow-braised beef short ribs to an imperial standard. The succulent beef, simmered to fork-tenderness, is enrobed in a rich, velvety curry sauce crafted from a meticulously pounded house-made paste, boasting the profound warmth of dried chilies, galangal, lemongrass, and kaffir lime. A delicate whisper of sweetness from fresh lychees harmonizes with the savory depth, while fragrant kaffir lime leaves perfume every bite. The result is a symphony of flavors - spicy, sweet, salty, and umami - with a luxurious texture that lingers on the palate, a true testament to the sophisticated balance of Thai culinary artistry.

285m total4 Porções1400g
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Seco de Cordero Real con Quinua Cremosa y Gremolata de Huacatay
Peruvian

Seco de Cordero Real con Quinua Cremosa y Gremolata de Huacatay

This regal interpretation of Peru's beloved Seco de Cordero elevates a rustic classic into a symphony of sophisticated flavors. Succulent, slow-braised lamb shanks, imbued with the vibrant essence of fresh cilantro, aji amarillo, and aji panca, simmer gently in a rich, dark beer reduction until fork-tender. The aroma alone, a tantalizing blend of earthy herbs and subtle spice, promises an extraordinary experience. It's served atop a bed of luxuriously creamy quinoa, its delicate nuttiness providing a perfect counterpoint to the lamb's profound depth. A bright, piquant gremolata, crafted from the unique, herbaceous huacatay and toasted pecans, adds a final flourish of freshness and textural complexity, transforming each bite into a journey through the heart of Andean culinary artistry.

225m total4 Porções1800g
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Ye'beg Alecha Wot Imperiale: Slow-Braised Lamb Shoulder with Saffron-Kissed Collard Greens and Cardamom-Infused Niter Kibbeh
Ethiopian

Ye'beg Alecha Wot Imperiale: Slow-Braised Lamb Shoulder with Saffron-Kissed Collard Greens and Cardamom-Infused Niter Kibbeh

This exquisite 'Ye'beg Alecha Wot Imperiale' elevates a traditional Ethiopian lamb stew into a culinary masterpiece. Succulent bone-in lamb shoulder is meticulously slow-braised to unparalleled tenderness, its rich flavors deepened by a foundation of deeply caramelized red onions and a fragrant blend of fresh ginger, garlic, turmeric, and crushed green cardamom. The stew is further enriched by the luxurious, nutty notes of house-made, cardamom-infused niter kibbeh (clarified butter). Towards the end of its slow simmer, vibrant collard greens, kissed with delicate saffron threads, are folded in, adding a touch of verdant freshness and a subtle floral aroma that balances the robust lamb. The resulting dish is a symphony of savory, earthy, and aromatic profiles, with a melt-in-your-mouth texture that speaks of hours of patient preparation, culminating in a truly imperial Ethiopian dining experience.

210m total4 Porções1500g
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Rheinischer Ochsenbäckchen Sauerbraten: Slow-Braised Beef Cheek with Spiced Apple-Plum Red Cabbage and Silken Potato Dumplings
German

Rheinischer Ochsenbäckchen Sauerbraten: Slow-Braised Beef Cheek with Spiced Apple-Plum Red Cabbage and Silken Potato Dumplings

A culinary journey to the Rhineland, this Sauerbraten elevates a beloved German classic to new heights. Succulent ox cheeks are marinated for days in a fragrant elixir of red wine, apple cider vinegar, juniper berries, and bay leaf, then slow-braised to an exquisite tenderness that melts on the palate. The rich, complex sauce, thickened with traditional gingerbread and brightened with a touch of fruit, envelops the meat in a symphony of sweet, sour, and savory notes. Served alongside a vibrant, spiced red cabbage simmered with apples and plums, and ethereal potato dumplings, this dish is a testament to refined comfort and deep, authentic German flavors. The aroma of simmering spices fills the kitchen, promising a truly unforgettable dining experience.

285m total4 Porções1100g
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Canard Rôti aux Cerises Noires, Réduction au Porto et Purée de Céleri-Rave à la Truffe Noire
French

Canard Rôti aux Cerises Noires, Réduction au Porto et Purée de Céleri-Rave à la Truffe Noire

Embark on a culinary journey to the heart of French gastronomy with this exquisite roasted duck breast. The dish presents a symphony of flavors and textures, beginning with the perfectly rendered, crispy skin of the succulent duck, revealing tender, rosy meat beneath. It is elegantly paired with a luscious reduction crafted from plump black cherries and rich Port wine, offering a delightful balance of sweet, tart, and umami notes. Complementing this masterpiece is a velvety celeriac purée, infused with the earthy aroma and delicate luxury of black truffle, adding a sophisticated depth. Each bite promises a harmonious blend of richness, acidity, and aromatic complexity, a true testament to refined French cuisine.

115m total4 Porções1800g
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Hamam Mahshi Al-Fakher: Imperial Stuffed Pigeon with Aromatic Freekeh and Golden Pine Nuts
Egyptian

Hamam Mahshi Al-Fakher: Imperial Stuffed Pigeon with Aromatic Freekeh and Golden Pine Nuts

A culinary jewel from the heart of Egypt, Hamam Mahshi Al-Fakher presents a majestic rendition of stuffed pigeon, a dish revered for centuries. This imperial offering features succulent, tender pigeon, meticulously filled with a profoundly aromatic freekeh pilaf. The freekeh, smoked green wheat, imparts a distinctive nutty and earthy foundation, exquisitely seasoned with a harmonious blend of cardamom, allspice, and a whisper of cinnamon. Golden toasted pine nuts add a delicate crunch and buttery richness, complementing the tender, juicy meat. Braised to perfection in a fragrant broth, the pigeon emerges with a beautifully crisped skin, yielding to a moist, flavorful interior. Each bite is a symphony of textures and an ode to Egypt's rich gastronomic heritage, promising an unforgettable journey for the senses.

120m total2 Porções750g
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Slow-Braised Jamaican Oxtail with Pimento & Scotch Bonnet Jus, served with Creamy Breadfruit Dauphinoise and Crispy Okra
Jamaican

Slow-Braised Jamaican Oxtail with Pimento & Scotch Bonnet Jus, served with Creamy Breadfruit Dauphinoise and Crispy Okra

This exquisite dish elevates the beloved Jamaican oxtail stew to a gourmet experience. Succulent oxtail pieces are meticulously slow-braised for hours, allowing the meat to achieve an unparalleled tenderness, practically melting off the bone. The rich, mahogany-hued jus is deeply infused with the earthy warmth of pimento berries, the aromatic complexity of fresh thyme, and a subtle, lingering whisper of Scotch bonnet pepper, creating a symphony of sweet, savory, and mildly spicy notes. Accompanied by a luxurious, creamy breadfruit dauphinoise, offering a delicate, starchy counterpoint, and finished with delicate, crispy okra, providing a delightful textural contrast and a hint of smoky paprika. Each element harmonizes to deliver a truly authentic yet refined taste of Jamaica's culinary heritage.

285m total4 Porções1400g
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Gaeng Hung Lay Moo Sam Chan Royal: Slow-Braised Pork Belly with Aromatic Ginger & Tamarind Curry
🥑 Low-Carb

Gaeng Hung Lay Moo Sam Chan Royal: Slow-Braised Pork Belly with Aromatic Ginger & Tamarind Curry

Transport yourself to the verdant hills of Northern Thailand with this elevated rendition of Gaeng Hung Lay, a profoundly aromatic and complex curry. This dish, traditionally influenced by Burmese flavors, features succulent, slow-braised pork belly, 'Moo Sam Chan', melting into a rich tapestry of sweet, sour, salty, and subtly spicy notes. The curry's deep amber hue hints at the harmonious blend of freshly ground spices, vibrant ginger, and tangy tamarind, creating an intoxicating aroma that fills the kitchen. Each spoonful reveals the tender, yielding texture of the pork, complemented by the piquant crunch of pickled garlic and the earthy depth of roasted peanuts, culminating in a truly regal culinary experience that is both comforting and exquisitely refined.

225m total6 Porções1500g
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Namaqualand Lamb Potjie with Fynbos Aromatics and Sweet Potato Fondant
South African

Namaqualand Lamb Potjie with Fynbos Aromatics and Sweet Potato Fondant

Embark on a culinary journey to the vibrant landscapes of Namaqualand with this exquisite lamb potjie. Slow-braised to perfection, tender Karoo lamb shoulder melts in the mouth, infused with the subtle, earthy notes of indigenous rooibos tea and a fragrant medley of aromatic herbs, reminiscent of the fynbos botanicals. The rich, savory stew, studded with sweet apricots and robust vegetables, is beautifully balanced by the accompanying sweet potato fondant, its buttery caramelization providing a delightful contrast in both texture and taste. This dish is a celebration of South Africa's diverse flavors, offering a symphony of deep, comforting aromas and a profoundly satisfying, gourmet experience.

285m total6 Porções2800g
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Tajine d'Agneau aux Poires Safranées et Amandes Dorées: Imperial Lamb with Saffron-Kissed Pears and Toasted Almonds
Moroccan

Tajine d'Agneau aux Poires Safranées et Amandes Dorées: Imperial Lamb with Saffron-Kissed Pears and Toasted Almonds

Embark on a culinary journey to the heart of Moroccan gastronomy with this exquisite Tajine d'Agneau, a dish where tradition meets refined elegance. Succulent, slow-braised lamb, infused with the warm embrace of Ras el Hanout, ginger, and saffron, melts in your mouth, releasing an aromatic symphony. The richness of the lamb is perfectly complemented by tender, golden pears, gently poached in a delicate saffron-honey syrup, offering a subtle sweetness that dances on the palate. A scattering of perfectly toasted almonds adds a delightful textural contrast and nutty finish, elevating this classic into a truly imperial experience. The aroma of spices, sweet fruit, and savory meat creates an unforgettable fragrance, promising a feast for all senses.

220m total6 Porções1800g
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Agnello al Barolo con Polenta Cremosa e Gremolata al Rosmarino
Italian

Agnello al Barolo con Polenta Cremosa e Gremolata al Rosmarino

Journey to the heart of Piedmont with this exquisite dish, where succulent lamb shoulder is slow-braised to melting perfection in the robust, complex embrace of Barolo wine. The deeply flavored, aromatic sauce, infused with rich vegetables and fragrant herbs, envelops the tender meat, creating a symphony of savory notes. This culinary masterpiece is elegantly complemented by a velvety, golden polenta, offering a comforting, creamy counterpoint, and finished with a vibrant gremolata of fresh rosemary, bright lemon zest, and piquant garlic, providing a fragrant, zesty flourish that awakens the palate with every luxurious bite.

255m total6 Porções2600g
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Corvina Andina Esmeralda: Pan-Seared Corvina with Smoked Aji Amarillo Emulsion, Huacatay-Infused Quinoa, and Crispy Andean Tubers
Peruvian

Corvina Andina Esmeralda: Pan-Seared Corvina with Smoked Aji Amarillo Emulsion, Huacatay-Infused Quinoa, and Crispy Andean Tubers

A culinary journey to the heart of Peru, this dish presents a meticulously pan-seared corvina fillet, boasting a delicate, flaky texture and a pristine oceanic flavor. It rests upon a vibrant bed of huacatay-infused quinoa, its earthy notes harmonizing with the fish. The star is a silken, smoked aji amarillo emulsion, offering a captivating balance of gentle heat and a profound, sun-kissed sweetness, enhanced by a whisper of smoky depth. Crowned with delicate, crispy Andean tubers, this creation is a symphony of textures and a vibrant homage to Peru's rich culinary landscape, leaving a lingering aroma of fresh herbs and coastal elegance.

70m total4 Porções1570g
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Cordillera Carbonada de Res: Malbec-Braised Short Ribs with Smoked Corn Polenta and Patagonian Gremolata
Argentinian

Cordillera Carbonada de Res: Malbec-Braised Short Ribs with Smoked Corn Polenta and Patagonian Gremolata

A culinary journey to the heart of the Andes, this dish reinterprets the rustic charm of Argentinian carbonada with an elevated touch. Succulent beef short ribs, bone-in for profound depth of flavor, are meticulously slow-braised in a robust Malbec wine reduction, infused with aromatic vegetables and herbs until they achieve an unparalleled fork-tenderness. The rich, glossy sauce, redolent with the dark fruit notes of Malbec and a hint of smoky warmth, envelops each morsel. Accompanying this masterpiece is a velvety, golden polenta, subtly kissed with smoked paprika, offering a comforting counterpoint. A vibrant Patagonian Gremolata, bursting with fresh herbs, zesty lemon, and a whisper of piquant chili, cuts through the richness, awakening the palate with its bright, herbaceous finish. This dish harmonizes tradition with gourmet sophistication, promising an unforgettable symphony of textures and flavors.

285m total4 Porções1700g
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Costela Bovina Imperial ao Molho de Açaí e Redução de Cachaça com Purê de Mandioca Sedoso
Brazilian

Costela Bovina Imperial ao Molho de Açaí e Redução de Cachaça com Purê de Mandioca Sedoso

This exquisite dish elevates the humble Brazilian short rib to imperial status, marrying the deep, savory richness of slow-braised beef with the exotic, tangy sweetness of açaí and the subtle, warming complexity of açaí-kissed cachaça reduction. The tender, fall-off-the-bone short ribs are infused with aromatic herbs and vegetables, creating a profoundly flavorful foundation. Crowned with a vibrant, glistening glaze, the dish is perfectly balanced by a side of silken mandioca (cassava) purée, offering a creamy, earthy counterpoint that melts on the palate. Each bite is a symphony of textures and a journey through the sophisticated flavors of Brazil.

255m total6 Porções2000g
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Ye'Beg Tibs Firfir Royale: Saffron-Kissed Lamb & Injera Medley with Smoked Paprika Niter Kibbeh
Ethiopian

Ye'Beg Tibs Firfir Royale: Saffron-Kissed Lamb & Injera Medley with Smoked Paprika Niter Kibbeh

This regal dish reimagines the beloved Ethiopian classic, Firfir, transforming it into a luxurious culinary experience. Tender morsels of lamb, slow-braised to succulent perfection, are bathed in a rich, aromatic sauce infused with the warmth of traditional berbere and a hint of exotic saffron. The base is an exquisite, house-made niter kibbeh, gently smoked with paprika, lending an unparalleled depth and a subtle smoky whisper to every bite. This flavorful lamb is then delicately tossed with hand-torn pieces of fresh injera, allowing the spongy bread to absorb the complex tapestry of spices and juices. A final garnish of fresh herbs elevates this symphony of textures and tastes, offering a sublime balance of savory, spicy, and earthy notes with an intoxicating aroma that transports you directly to the heart of Ethiopia's culinary heritage.

225m total4 Porções1800g
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Tajine de Jarret d'Agneau aux Figues Dorées, Amandes Grillées et Épices Impériales
Moroccan

Tajine de Jarret d'Agneau aux Figues Dorées, Amandes Grillées et Épices Impériales

Embark on a culinary journey to the heart of Morocco with this exquisite Tajine de Jarret d'Agneau. This regal dish features succulent lamb shanks, slow-braised to melting tenderness, infused with the aromatic embrace of saffron, ginger, and a bespoke blend of Ras el Hanout. The rich, savory lamb is beautifully complemented by the sweet, caramelized notes of golden dried figs and the delicate crunch of toasted almonds, creating a symphony of textures and flavors. A whisper of preserved lemon brightens the deep, complex sauce, while a finishing drizzle of precious argan oil adds an unparalleled nutty elegance. Each spoonful promises a harmonious balance of sweet, savory, and subtly spiced, evoking the opulent banquets of Moroccan royalty.

240m total4 Porções1800g
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Cordero Andino Estofado con Puré de Papa Amarilla y Gremolata de Huacatay
Peruvian

Cordero Andino Estofado con Puré de Papa Amarilla y Gremolata de Huacatay

This dish elevates the hearty Peruvian 'seco de cordero' to a Michelin-starred experience. Succulent, slow-braised Andean lamb shanks are simmered in a rich, aromatic stew infused with aji panca, aji amarillo, and dark beer, resulting in a profound depth of flavor and fork-tender meat. It rests upon a velvety purée of 'papa amarilla' (Peruvian yellow potatoes), celebrated for their buttery texture and subtle sweetness. A vibrant gremolata, bright with fresh huacatay (Peruvian black mint), cilantro, and lime zest, cuts through the richness, offering a refreshing, herbaceous counterpoint. Each bite is a symphony of earthy, savory, and bright notes, a true testament to Peru's diverse culinary landscape.

225m total4 Porções2400g
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Sayadeya Samak al-Nil al-Shahiyya: Seared Nile Perch with Saffron-Infused Rice and Crispy Caramelized Onions
Egyptian

Sayadeya Samak al-Nil al-Shahiyya: Seared Nile Perch with Saffron-Infused Rice and Crispy Caramelized Onions

A culinary journey to the heart of Egypt's vibrant traditions, this Sayadeya Samak al-Nil al-Shahiyya elevates the humble fisherman's dish to a gourmet experience. Flaky, perfectly seared Nile Perch, caught fresh from the life-giving waters of the Nile, rests atop a fragrant bed of golden basmati rice, each grain imbued with the subtle luxury of saffron and the warm embrace of aromatic spices. The dish is crowned with a generous scattering of deeply caramelized, crispy onions, whose sweet and savory notes provide a delightful counterpoint to the delicate fish and richly spiced rice. A whisper of fresh parsley and a bright squeeze of lemon complete this symphony of textures and flavors, evoking the sun-drenched banks of the Nile and the vibrant spirit of Egyptian hospitality.

80m total4 Porções1200g
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Estancia Lomo: Patagonian Beef Tenderloin with Malbec-Cacao Reduction and Smoked Chimichurri Verde
🥑 Low-Carb

Estancia Lomo: Patagonian Beef Tenderloin with Malbec-Cacao Reduction and Smoked Chimichurri Verde

Inspired by the sprawling estancias and rich culinary heritage of Argentina, this dish elevates the revered lomo (beef tenderloin) to an exquisite experience. Patagonian beef, renowned for its unparalleled tenderness and flavor, is seared to a perfect medium-rare, creating a delicate crust that yields to succulent, juicy interior. It is magnificently paired with a profound Malbec-cacao reduction, a sophisticated sauce that marries the robust fruit notes of Argentina's signature wine with the subtle bitterness and depth of unsweetened cacao, yielding an aroma of dark fruit and earthy complexity. A vibrant, herbaceous smoked chimichurri verde cuts through the richness, offering a piquant freshness and an intriguing whisper of woodsmoke, rounding out a symphony of tastes and textures that is both deeply traditional and elegantly refined.

55m total2 Porções680g
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Moqueca Baiana Real: Emerald Coast Seafood Symphony with Toasted Cashew & Dendê Infusion
Brazilian

Moqueca Baiana Real: Emerald Coast Seafood Symphony with Toasted Cashew & Dendê Infusion

This dish will transport you to the sun-drenched shores of Bahia, Brazil. Our Moqueca Baiana Real is a luxurious rendition of the beloved seafood stew, a vibrant tapestry of flavors and aromas. Succulent white fish, plump shrimp, and tender scallops are gently simmered in a rich, velvety broth crafted from creamy coconut milk, vibrant tomatoes, sweet bell peppers, and a delicate kiss of fiery malagueta pepper. The distinctive, golden-orange hue and unique aroma come from the authentic dendê oil, while toasted cashews lend an unexpected depth and a subtle, nutty elegance to the sauce, creating a truly symphonic culinary experience that is both comforting and exquisitely refined.

55m total4 Porções2500g
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Awadhi Dum Gosht Badami: Slow-Braised Lamb with Saffron and Almond Korma
🥑 Low-Carb

Awadhi Dum Gosht Badami: Slow-Braised Lamb with Saffron and Almond Korma

Embark on a culinary journey to the royal kitchens of Awadh with this exquisite Dum Gosht Badami. This dish features succulent, slow-braised lamb, cooked 'dum pukht' style in a sealed pot, allowing the meat to tenderize to perfection while absorbing the profound aromas of saffron, green cardamom, and rose water. The rich, velvety gravy, a symphony of caramelized onions, blanched almonds, and cashews, offers a luxurious mouthfeel and a delicate sweetness, beautifully balanced by a medley of fragrant spices. Each bite reveals layers of complex flavor, culminating in a dish that is both deeply satisfying and elegantly refined, a true testament to India's culinary heritage.

195m total6 Porções1800g
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Dajaj M'hammer Bil Zaytoun Wa Hamed Marqad: Imperial Saffron Chicken with Preserved Lemon & Verdant Olives
🥑 Low-Carb

Dajaj M'hammer Bil Zaytoun Wa Hamed Marqad: Imperial Saffron Chicken with Preserved Lemon & Verdant Olives

Embark on a culinary journey to the heart of Morocco with this regal rendition of Dajaj M'hammer. This dish is a symphony of flavors and aromas, where succulent chicken is slow-braised to perfection, absorbing the intricate dance of golden saffron, earthy turmeric, and the legendary Ras el Hanout. The vibrant zest of house-made preserved lemons cuts through the richness, while plump, verdant Moroccan olives add a briny counterpoint, creating an exquisite balance. Each bite unveils tender, fall-off-the-bone chicken bathed in a luxuriously aromatic sauce, a testament to the timeless elegance of Moroccan gastronomy.

140m total4 Porções1400g
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Jade Stream Barramundi: Steamed Barramundi with Young Coconut-Ginger Infusion
🥑 Low-Carb

Jade Stream Barramundi: Steamed Barramundi with Young Coconut-Ginger Infusion

This exquisite dish elevates the humble steamed fish to a culinary masterpiece. Fresh barramundi, known for its delicate, buttery flesh, is gently steamed to perfection, preserving its natural sweetness and tender texture. It rests upon a bed of vibrant aromatics—fragrant ginger, crisp scallions, and earthy shiitake mushrooms—each contributing a layer of complexity. The true soul of the dish lies in its ethereal sauce: a delicate infusion of young coconut water, brightened by a whisper of lime and a savory depth from premium fish sauce. The aroma is a captivating dance of oceanic freshness, spicy ginger, and the subtle, milky sweetness of coconut, culminating in a harmonious symphony of flavors that is both comforting and extraordinarily refined.

45m total4 Porções1500g
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Roz Maammar bil Lahm al-Da'ani al-Mokallaf: Saffron-Kissed Lamb and Creamy Baked Rice
Egyptian

Roz Maammar bil Lahm al-Da'ani al-Mokallaf: Saffron-Kissed Lamb and Creamy Baked Rice

Hailing from the heart of Egyptian culinary traditions, Roz Maammar bil Lahm al-Da'ani al-Mokallaf is a luxurious interpretation of a beloved classic. This dish unveils a symphony of textures and flavors, beginning with succulent, slow-braised lamb shoulder, infused with warm notes of cardamom, cinnamon, and nutmeg, meltingly tender and deeply aromatic. Nestled between layers of creamy Egyptian short-grain rice, cooked to perfection in a blend of rich whole milk and heavy cream, each grain is delicately kissed with the golden hue and subtle floral notes of precious saffron. The result is a profoundly comforting and opulent baked rice casserole, crowned with a golden, slightly crisp crust and finished with toasted almonds and fresh parsley, offering an unforgettable journey through the refined tastes of the Nile Delta.

255m total6 Porções2200g
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Zesty Berbere Doro Wot: Imperial Chicken Stew with Tej-Braised Onions and Preserved Lemon Gremolata
Ethiopian

Zesty Berbere Doro Wot: Imperial Chicken Stew with Tej-Braised Onions and Preserved Lemon Gremolata

Embark on a culinary journey to the heart of Ethiopia with this refined rendition of Doro Wot, a celebratory chicken stew renowned for its complex spice profile and deep, savory flavors. This imperial version begins with a painstaking caramelization of onions, creating a sweet and robust foundation. Infused with a generous blend of house-ground Berbere spice and rich niter kibbeh (clarified spiced butter), the stew cradles tender chicken pieces, slow-cooked to perfection. The addition of Tej-braised onions contributes a subtle honeyed tang, while a vibrant preserved lemon gremolata sprinkled at the end provides a brilliant counterpoint of zesty freshness, elevating the dish to a truly gourmet experience. Each spoonful promises a symphony of spice, richness, and bright acidity, a testament to Ethiopia's vibrant culinary heritage.

180m total6 Porções3150g
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Risotto ai Funghi Porcini e Tartufo Nero Estivo con Mantecatura al Parmigiano Reggiano
Italian

Risotto ai Funghi Porcini e Tartufo Nero Estivo con Mantecatura al Parmigiano Reggiano

Embark on a culinary journey to the heart of Northern Italy with this exquisite Risotto ai Funghi Porcini e Tartufo Nero Estivo. This dish celebrates the earthy bounty of the Italian forest, featuring succulent rehydrated and fresh porcini mushrooms interwoven with the creamy embrace of perfectly al dente Carnaroli rice. Each spoonful offers a symphony of deep, umami-rich flavors, brightened by a splash of crisp white wine and an aromatic sofritto. The luxurious finish, achieved through a masterful mantecatura with aged Parmigiano Reggiano and cold butter, creates an unparalleled velvety texture, culminating in the opulent whisper of freshly shaved summer black truffle. A truly refined classic, promising an unforgettable sensory experience.

45m total4 Porções2400g
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Pan-Seared Caribbean Red Snapper with Spiced Tamarind-Mango Glaze and Coconut-Lime Black Rice
Caribbean

Pan-Seared Caribbean Red Snapper with Spiced Tamarind-Mango Glaze and Coconut-Lime Black Rice

Embark on a culinary journey to the sun-drenched shores of the Caribbean with this exquisite Pan-Seared Red Snapper. This dish celebrates the vibrant tapestry of island flavors, beginning with the delicate, flaky texture of perfectly seared red snapper. Each bite is enveloped in a scintillating spiced tamarind-mango glaze – a harmonious symphony of sweet, tangy mango, the piquant warmth of habanero, and the earthy depth of tamarind, all infused with classic Caribbean aromatics like allspice and fresh ginger. Accompanying this masterpiece is a bed of elegant, nutty black rice, cooked to perfection with creamy coconut milk and brightened by the zest of fresh lime, offering a delightful counterpoint in both texture and taste. The aroma alone transports you, promising a sophisticated yet deeply comforting experience that truly captures the spirit of gourmet Caribbean dining.

70m total4 Porções1500g
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Gourmet Gindara Saikyo Yaki with Yuzu-Kissed Daikon Oroshi
Japanese

Gourmet Gindara Saikyo Yaki with Yuzu-Kissed Daikon Oroshi

Experience the sublime elegance of Gindara Saikyo Yaki, a culinary masterpiece where succulent black cod is transformed through a meticulous, multi-day marinade in a sweet, umami-rich Saikyo miso. This dish boasts a delicate, buttery texture that melts in the mouth, harmoniously contrasted by the deeply savory and subtly sweet notes imparted by the miso. As it grills, the surface caramelizes to a beautiful golden hue, releasing an intoxicating aroma that promises an unforgettable dining experience. Served alongside, a vibrant mound of yuzu-kissed daikon oroshi provides a refreshing, zesty counterpoint, cleansing the palate and elevating the dish with its bright citrus notes, while delicate shiso blossoms add a final touch of aromatic beauty.

27m total2 Porções450g
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Vịt Om Sấu Hầm Nấm Hương: Imperial Braised Duck with Dracontomelon and Fragrant Shiitake
Vietnamese

Vịt Om Sấu Hầm Nấm Hương: Imperial Braised Duck with Dracontomelon and Fragrant Shiitake

Embark on a culinary journey to the heart of Northern Vietnam with this exquisite Vịt Om Sấu Hầm Nấm Hương. This dish is a symphony of flavors, where tender, succulent duck is slow-braised to perfection in a deeply aromatic broth infused with the unique, tangy essence of dracontomelon (sấu) and the earthy depth of shiitake mushrooms. The initial notes of caramelized sugar and fragrant aromatics give way to a harmonious balance of savory umami, delicate sourness, and a whisper of spice, culminating in a rich, comforting, and utterly sophisticated experience. Each spoonful promises a velvety texture and an unforgettable taste, a true testament to Vietnamese culinary artistry.

160m total6 Porções2200g
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Pato Confitado con Arroz Verde Esmeralda y Salsa Criolla de Mango
Peruvian

Pato Confitado con Arroz Verde Esmeralda y Salsa Criolla de Mango

Embark on a culinary journey to the vibrant heart of Peru with this exquisite interpretation of Arroz con Pato. This dish elevates the traditional 'duck with rice' to a gourmet experience, featuring succulent duck confit, slow-cooked to tender perfection, resulting in a crispy skin and melt-in-your-mouth meat. It is artfully paired with an 'Emerald Green Rice,' a fragrant medley infused with fresh cilantro and spinach, simmered in a rich duck broth and dark beer, creating an aromatic foundation. The ensemble is brightened by a zesty, tropical Salsa Criolla de Mango, a refreshing counterpoint of sweet, tangy, and spicy notes. Each bite offers a symphony of textures and flavors: the richness of the duck, the herbaceous depth of the rice, and the vibrant freshness of the salsa, transporting you to the sun-drenched coast of Chiclayo.

270m total4 Porções2000g
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Crimson Snapper with Callaloo & Sweet Potato Silk, Sorrel-Ginger Gastrique
Jamaican

Crimson Snapper with Callaloo & Sweet Potato Silk, Sorrel-Ginger Gastrique

This exquisite dish reimagines the vibrant flavors of Jamaica with a refined touch. Pan-seared crimson snapper, boasting a crisp skin and succulent flesh, rests elegantly atop a velvety sweet potato silk that offers a whisper of natural sweetness and earthy warmth. Alongside, tender callaloo, subtly spiced with garlic and a hint of scotch bonnet, provides a delicate counterpoint. The entire composition is harmonized by a glistening sorrel-ginger gastrique, a reduction of tart hibiscus and piquant ginger, offering a dazzling sweet-sour finish that elevates each bite into a symphony of Caribbean brilliance.

75m total2 Porções850g
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