Restaurant Zephyr

Tender charred chicken in a velvety, mildly spiced tomato-cream sauce - a modern classic.

Traditional Provençal fish stew with a golden saffron broth, served with crusty bread and rouille.

Slow-braised beef in Burgundy wine with mushrooms, pearl onions, and lardons.

Nordic cured salmon - silky, herb-scented, and cured in just 48 hours. No cooking required.

Roman pan-fried veal escalopes with prosciutto and sage - on the table in under 20 minutes.

Velvety autumnal squash soup with warm spice, coconut cream, and crunchy toasted pumpkin seeds.

Bangkok street-food classic with rice noodles, tamarind, egg, and a crunch of fresh bean sprouts.

Silky Italian cream dessert set with just enough gelatine, served with a vibrant berry compote.