Europe is a crossroads and we the travellers who discover and share popular European food with the soul of modern artisans.
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This is a recipe we incorporated into our offering years ago and recover again this season to be included in the Spring menu. Coca Provençal combines different textures and stands out for its use of aromatic herbs. A consistent dish which presents a full sensorial experience.Discover >
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Strogonov small baguette
Springtime is the best season for savouring fresh, natural ingredients. That’s why we’re presenting the new Patio Salad, made with tuna, boiled egg and grated carrot, on a mesclun base. To enjoy the flavour of this recipe to the full, we recommend you combine it with our new, home-made salmorejo vinaigrette.Discover >
The Viena is our traditional salad, made with a base of iceberg lettuce which we complete with diced ham and cheese, grated carrot and sweetcorn. The final step is to combine all this with the Modena vinaigrette, from the north of Italy, which lends a singular touch to the salad’s natural ingredients.Discover >