When I asked Vienna-based chef Valentina what she had in mind for this supper club, she answered "the only thing I want are fresh figs" - from here the idea of centering the whole menu and the whole vibe of the evening around fresh, juicy, seasonal, local products, fruits and veggies, ingredients and recipes. So, while smelling the wind and the salt of the mediterranean sea and people-watching down the rocks, we prepared and served fresh figs and iced cherries, marinated olives and capers from the market, dried tomatoes and mallorcan fonoll marí
- waiting for 15 strangers to sit around our table.
everything,
as an ode to mediterranean summer.
