• Red Mullet Bourguignon with Smoked Eel, Pearl Onion and Potato Galette on tan stone plate with measuring cup on side
Join Chef Luca Piscazzi for an unforgettable Michelin-starred dining experience in Pelagos, as he showcases the culinary technique behind his new Winter Menu, inspired by Land & Sea, or his signature dish: Cold Pasta Caviar. Better still, choose to discover the highlights of both menus together.
Time of Year
From 15th October to end of April - Tuesday to Saturday - Dinner
180 degrees (7-course menu) - EUR 145/PERSON 360 Degrees Chef's menu (9-course) - EUR 165/PERSON
We can arrange virtually anything +30 21 0890 1000

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