This January, we’re taking on the Veganuary challenge and have invited Mónica Esteves for the first lunch of the year. We’re starting strong with experimental, colorful, and creative cuisine, where every dish is an experience full of surprising flavors.

Who’s going to miss out? Join us for a unique lunch!

‍

🥬 Starter

Charred kale with sunflower seeds cream and green olive oil

🌾 Main

Chickpea and Swiss chard stew with pomegranate and crispy rice fritters

OR

⁠Creamy pearl barley with Hokkaido pumpkin, tofu cream, and savory crumble

🍐 Dessert

Amazake ice cream with hibiscus-poached pear and almond biscuit

‍