Menu Update at GRECCO

Every time you think there's nothing left to surprise you, the team led by chef Anton Schetchikov enters the new season with an update you can't look away from. This spring, for instance, in the "Meze" section, try the thick labneh with beet and almond and a mix of fresh herbs with soft feta and walnut. To swap in or add on, go for the delicate Greek flatbread with goat cheese and black truffle.

In the "Crudo" section, take note of the vivid tuna carpaccio with watermelon and green chili, and among the salads, get acquainted with two new items: one with Baku tomatoes and stretched brine cheese shalal, or a mix of Uzbek tomatoes, sweet corn, avocado, and chopped iceberg lettuce.

Big changes have come to the "Oven/Grill" section. Here we try langoustines in a tomato-vegetable sauce, or rice in tomato sauce with red Sicilian shrimp. Fish is a must-try, especially since there are two new dishes on the menu: salmon steak with corn and cream sauce, and baked sea bass fillet with fennel and shrimp bisque.

For dessert, choose (or don't deny yourself and try both) the ever-so-delicate cream caramel with saffron, and the almond sponge cake with fragrant coffee cream.