Frederic Feyer

Our signature cocktail, La Vela Blù, always reminds me of summer evenings on the Mediterranean. It blends fresh bergamot, lavender and rosemary with the delicate spice of Martini Riserva Ambrato, and pairs perfectly with the smoky flavour of our grilled octopus, served with a fresh panzanella and creamy stracciatella.

To complete the experience, I recommend Antinori’s Pietrabianca. Its freshness and minerality bring even more liveliness to the table, while its gentle creaminess complements the stracciatella and herbal notes. The result is a beautifully balanced, harmonious interplay of flavours.

Martin Zieglmeier

Battuta di manzo con crema di mandorle e ostriche Gillardeau

I love this dish for its simplicity – the sole focus is on the freshness of the ingredients. The lemon, oil, and salt should be of the highest quality, while the hand-cut tartare and Gillardeau oysters are perfectly combined before the dish is rounded off with our olive oil.

Vermentino, Guado al Tasso
To pair with our beef tartare, I would recommend this white wine from Bolgheri. The floral nose complements the lemon in the dish, and it’s juicy and lively on the palate without being overwhelming.

Umut Atlioglu

A good spaghetti with a fresh tomato sauce can brighten up your day. Its simplicity is what makes it so special. Our chefs use San Marzano tomatoes, hand-picked from the vine once perfectly ripe, which gives them a more rich and intense flavour.

For me, Le Cretes Chardonnay from the Aosta Valley is the perfect accompaniment to our spaghetti pomodoro. It’s aged in barriques, which gives it an added complexity and depth, while the nose reveals a rich bouquet of ripe fruit, citrus, vanilla, and a subtle aroma of toasted hazelnuts.

Ledjon Dajlanaj

I like to start the evening with a Milano Spritz - the bitterness of the Aperol, the smoothness of Soave Classico, and the lift of tonic water and lime together feel like sunlight in a glass.

The filetto di manzo al pepe verde - a Bavarian beef filet in green peppercorn sauce - is one of my favourite dishes on our menu. The tenderness of the meat, the gentle fire of the pepper, and the thyme-scented new potatoes create a comforting harmony. For me, this pairing feels like a dialogue between Italy’s carefree aperitivo spirit and Bavaria’s hearty flavours.