Carpaccio de bonito con escamas secas
Carpaccio de rape y salmón sobre tomate
Ciervo con rucola, tomate seco y coulis de frambuesa
Carpaccio de buey con parmesano
Carpaccio de mero con aceite de naranja y pimienta rosa

List of a restaurant has to be planned in function of the customers we want to gain. This implies to plan the type of cooking we want to serve: Mediterranean, fusion, traditional…

We have to adapt ourselves to the fashion or even create it, experience and capacity of innovate are more and more important because of the competition which increase every day.


Español  ·  français  ·  english