• A chef's hand pours sauce onto "Caviar Pasta" set on modern white plate
  • Artichoke
  • Octopus ink risotto on round black dish with white octopus lardons on square white dish with hand holding chopstick
Luca Piscazzi’s new winter menus bring his seasonal sea- and soil-inspired specialties full circle in two technically parallel menus that see traditional French and Italian techniques applied to unconventional ingredients to create modern masterpieces.
Expect the unexpected as traditional winter favourites, including bourguignon, ravioli and pithivier, receive an innovative twist across two seven-course selections – 180° Land and 180° Sea – each designed to be enjoyed by the entire table. A third option – the nine-course 360° Chef’s Menu – unites the best of both for the ultimate winter surf and turf discovery.
180 Degrees Land Menu (7-course menu) EUR 145 per person 180 Degrees Sea Menu (7-course menu) EUR 145 per person 360 Degrees Chef’s Menu (9-course menu) EUR 165 per person

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