Dinner menu

Creamy white cheese made from pasteurized cow's milk with edible rind. The addition of fresh cream gives the cheese not only an increased fat content of about 70%, but also a full and creamy mouthfeel.

Italian goat cheese (10% cow) with an edible, sometimes fluffy natural rind. Particularly full but mild flavor. The addition of a little cow's milk makes the cheese palatable (buttery) in texture.

Dutch cheese made from pasteurized goat's milk. The rind is not edible. This cheese is enriched with garlic, black olive and zontomato. You can see and taste firm dairy with plenty of room for the flavor of the herbs.

From thermized cow's milk with a washed, edible red-bacteria rind. Creamy on the edges and slightly rullish at the heart. Full and tangy but not sharp. A little champagne is traditionally poured into the typical dimple at the top of the cheese.

The creamy version of gorgonzola. Rich, full-bodied spicy and creamy. Made from pasteurized cow's milk. The crust is inedible. A worthy end to a special evening of dining. We are happy to serve it with a glass of Cava.