Menu Carte Blanche in 5 stops - €75

SEA

Yellowtail

20€

Smoked buttermilk, crapaudine beetroot, black shallots

Diving scallops

26 €

Smoked with binchotan, cauliflower, satay, tapioca crisp

Meagre

28 €

Cabbage, seaweed white butter sauce, lemon condiment

EARTH

Beef "Axuria"

28 €

Chervil root, “irish coffee”

Chicken supreme

26 €

Confit leek, Indonesian spices juice

Veal tartare

18€

Chimichurri, voatsiperifery pepper, pecorino

VEGETAL

Millefeuille

16 €

Winter radish, cabbage, peanuts butter, chili condiment

Ceps from Vosges

22 €

Black brillat savarin, figs - chili condiment

SHARE

Olives & Capers

€8

Kalamata olives & Calabrian capers

Selection of cheeses

16 €

Aged from Cow

Selection of charcuterie

17 euros

Cebo de campo reserva matured 60 months

SWEET

Tartlet

14 €

Madagascar’s vanilla, Voatsiperifery pepper, sobacha

Chocolate

14€

Green cardamom, sesame praline

Banana

14€

Banana bread & ice cream, miso caramel, coffee

Menu subject to change based on arrivals, seasons, and the chef's mood.



Menu Carte Blanche in 5 stops - €75

SEA

Yellowtail

20€

Smoked buttermilk, crapaudine beetroot, black shallots

Diving scallops

26 €

Smoked with binchotan, cauliflower, satay, tapioca crisp

Meagre

28 €

Cabbage, seaweed white butter sauce, lemon condiment

EARTH

Beef "Axuria"

28 €

Chervil root, “irish coffee”

Chicken supreme

26 €

Confit leek, Indonesian spices juice

Veal tartare

18€

Chimichurri, voatsiperifery pepper, pecorino

VEGETAL

Millefeuille

16 €

Winter radish, cabbage, peanuts butter, chili condiment

Ceps from Vosges

22 €

Black brillat savarin, figs - chili condiment

SHARE

Olives & Capers

€8

Kalamata olives & Calabrian capers

Selection of cheeses

16 €

Aged from Cow

Selection of charcuterie

17 euros

Cebo de campo reserva matured 60 months

SWEET

Tartlet

14 €

Madagascar’s vanilla, Voatsiperifery pepper, sobacha

Chocolate

14€

Green cardamom, sesame praline

Banana

14€

Banana bread & ice cream, miso caramel, coffee

Menu subject to change based on arrivals, seasons, and the chef's mood.



Menu Carte Blanche in 5 stops - €75

SEA

Yellowtail

20€

Smoked buttermilk, crapaudine beetroot, black shallots

Diving scallops

26 €

Smoked with binchotan, cauliflower, satay, tapioca crisp

Meagre

28 €

Cabbage, seaweed white butter sauce, lemon condiment

EARTH

Beef "Axuria"

28 €

Chervil root, “irish coffee”

Chicken supreme

26 €

Confit leek, Indonesian spices juice

Veal tartare

18€

Chimichurri, voatsiperifery pepper, pecorino

VEGETAL

Millefeuille

16 €

Winter radish, cabbage, peanuts butter, chili condiment

Ceps from Vosges

22 €

Black brillat savarin, figs - chili condiment

SHARE

Olives & Capers

€8

Kalamata olives & Calabrian capers

Selection of cheeses

16 €

Aged from Cow

Selection of charcuterie

17 euros

Cebo de campo reserva matured 60 months

SWEET

Tartlet

14 €

Madagascar’s vanilla, Voatsiperifery pepper, sobacha

Chocolate

14€

Green cardamom, sesame praline

Banana

14€

Banana bread & ice cream, miso caramel, coffee

Menu subject to change based on arrivals, seasons, and the chef's mood.



Bistronomic restaurant LAVA room.

Bistronomic restaurant LAVA room.

Bistronomic restaurant LAVA room.

Savory dish at the bistronomic restaurant LAVA

Savory dish at the bistronomic restaurant LAVA

Savory dish at the bistronomic restaurant LAVA

Discover the Wine Bar at LAVA.

Discover the Wine Bar at LAVA.

Discover the Wine Bar at LAVA.