Classic French
A bastion of classic French haute cuisine, with a focus on perfect execution and the highest quality ingredients.
Modern Scandinavian
Located on the 8th floor with panoramic views of the city, Geranium offers a creative and artistic culinary journey.
Molecular Gastronomy
Heston Blumenthal's world-renowned restaurant that takes diners on a multi-sensory journey through food, memory, and emotion.
Modern Austrian
A contemporary and elegant restaurant that reinterprets Austrian classics with a modern twist, using rare and forgotten ingredients.
Modern Belgian
Chef Peter Goossens combines the best local ingredients with global flavors to create refined and perfectly balanced dishes.
French, Seafood
A temple of seafood, where Chef Eric Ripert's philosophy is that the fish is the star of the plate.
A legendary institution of French gastronomy, preserving the legacy of the great chef Paul Bocuse with classic and opulent dishes.
Modern European
A landmark of German high gastronomy for over 50 years, known for its bold design and consistently excellent cuisine.
Burgundy, France
A French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used.
France
A French stew, considered a national dish of France. It is a rustic dish of boiled meat and vegetables.
Vienna, Austria
A very thin, breaded and pan-fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine.
Hungary
A soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe.
Languedoc, France
A rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
Rome, Italy
An Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper.
Belgium
A popular dish of mussels and French fries originating in Belgium. The title of the dish is French, 'moules' meaning mussels and 'frites' fries, with the Belgian-French meaning of the latter.
A dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
A timeless French classic. The long, slow cooking process results in tender chicken and a rich, flavorful sauce.
The key to a true carbonara is using high-quality ingredients and no cream. The creaminess comes from the emulsification of the egg yolks, cheese, and pasta water.
