In the kitchen, under the direction of Gilles Granziero, the Chefs offer an inventive, varied and tasty menu that changes with the seasons. Meat is the main focus, of course, but the menu also offers fish, vegetarian dishes, salads and a wide choice of homemade desserts, both individual and shared, all with a nod to New York.

In the dining room, everything is perfectly orchestrated by Tamar Garcia Maligian, who has run the restaurant and bar since the opening. Together with her team, she puts on a permanent show, offering table-side carving and flambé. The attentive, personalised service makes all the difference.