The format of a gastronomic dinner at Royal Beach implies serving from 7 to 9 courses with a presentation from the chef. Among the appetizers are assorted trout and gorgonzola mousses on rice and parmesan chips, tuna and shrimp tartare with strawberries, physalis and fruit foam. The hot dishes included muksun with parsnip puree and stewed pumpkin, marbled beef medallions with pears in saffron sauce. Among the desserts, there is a chocolate-honey cone, as well as a coconut creme brulee, which is aged for 24 hours in natural coconut, absorbing the taste of an exotic fruit.
A gastronomic banquet for up to 40 guests.
Details and reservations by phone 677-79-35