In the kitchen, two passionate chefs lead the way – French chef Julien Moreau and Portuguese master of flavors Isabel Vasconcelos. Together, they create a menu that merges classic French techniques with the relaxed, oceanic soul of Portugal. For starters – octopus carpaccio served with creamy roasted garlic aioli, drops of lime, and a hint of pink pepper. Then, their iconic dish – braised gilt-head bream in a saffron beurre blanc sauce, served with caramelized endive and celery purée. And for dessert? A delicate fig tart with vanilla mascarpone and a drop of white wine.