SEASONAL IDEAS
A dinner for two: Balanced flavors, seasonal thinking
A dinner for two does not need excess, It needs intention.
Freshness at the beginning, depth in the main course and a dessert that closes the meal gently. This menu is designed to flow naturally, without heaviness or complication.
The Menu
Starter
Fresh Seasonal Salad with Raw Cauliflower, Green Apple, Carrot & Yogurt Dressing
Crisp, refreshing and clean.
Raw cauliflower adds texture, green apple brings acidity, carrot offers natural sweetness and the yogurt dressing ties everything together softly.
A starter that opens the palate and sets the tone.
Main Course
Juicy Beef Fillet with New Potatoes & Velvety Carrot Purée
A classic main dish built on technique and quality ingredients.
The beef remains tender and juicy, the new potatoes add earthiness and the carrot purée brings sweetness and balance.
Comfort and elegance on the same plate.
Dessert
Exotic Semolina Halva with Pineapple & Coconut
Soft texture, warm aromas and tropical notes.
Pineapple adds brightness, coconut adds depth and the semolina base keeps the dessert grounded and familiar.
A gentle, satisfying finish.
The Wine
One wine for the entire menu: Pinot Noir
For this menu, one wine is all you need.
Pinot Noir:
- has elegance and soft tannins
- does not overpower the salad
- pairs beautifully with beef fillet
- does not clash with the dessert if enjoyed lightly at the end
Serve slightly chilled and let the food lead.
How to serve it
A clean table and a calm pace. Each dish served with ease.
This dinner is not about impressing, it is about sharing.
Final thought
Cooking for two is an act of care.
Choose thoughtfully, cook calmly and let the evening unfold naturally.
