Why serve cocktails in a restaurant

A cocktail in a restaurant should not be a trend placed on the table. It makes sense when it enters the rhythm of dinner: before the meal, beside a dish, or as an alternative for someone who does not want wine.

We like working with both alcoholic and alcohol-free drinks, because flavour should not depend only on alcohol. Aromas, acidity, herbs, spices, amari, citrus and bubbles can build a glass that accompanies the kitchen lightly.

The best part is freedom. A cocktail can be a simple aperitif under the pergola, an unexpected pairing or a way to begin the evening without hurry. As with wine, the point is not an endless list; it is finding the right glass.