Within a newly opened hotel of clean, luxurious lines, a contemporary restaurant of well-defined personality takes shape, guided by a young and cosmopolitan chef. Deeply connected to the gastronomic culture of France, where he spent many formative years, yet also influenced by experiences in Japan and England, he delivers a refined and dynamic cuisine, capable of uniting technique with international sensitivity. The proposal moves along a modern line in which precision and immediacy of flavour are accompanied by careful attention to balance. The dishes tell a story that alternates elegance and character, never redundant, always centred on the essential quality of the ingredient. Among the most successful creations are the citrus spaghetti, conceived for those who appreciate fresh and vibrant profiles, and the charcoal-grilled lamb, elevated by a delicate accompaniment of rhubarb that adds a refined acidic note to the whole.