The big board

Tagliata. Originates from the word ‘tagliare’ that means to cut or to slice in Italian.

Grassfeed aged entrecote - sliced - with oven baked tomatoes, parmiggiano reggiano, ruccola, dry roasted pine nuts, loads of black pepper and extra vergine olive oil. So simple, so good.

Served with roasted herby new potatoes and a raw crunchy salad with broccoli, fennel, kohl rabbi, cucumber, lemon zest and lots of extra vergine olive oil. And herb salt of course.

We had Alfa Crux from Mendoza, Argentina 2014 vintage in our glasses. Really nice.

I always feel so strong and alive after a meaty dinner. It is like I have received an injection of life force. The quality of the meet is of course utterly essential. Only grass fed, organic and from small producers that care for the cattle.

You are what your food eat.