Feed your soul.

Where it all begins. From Galician conservas to Chianina beef tartare and carpaccio with winter truffle — the stage for the evening.

Californian sushi the way we see it. Salmon trout from Forellenhof Lenz, bluefin tuna, hamachi from Völklingen — as sashimi, tataki, ceviche and family style.

Hand-rolled to order. Inside-out rolls and crispy futomaki — from all-veggie to the flambéed signature roll with lobster and wagyu.

Classic and pared back — freshly rolled, six pieces. The easiest way to taste your way through the sea.

Sushi rice as the base, the best of sea and kitchen on top. The fastest way to eat your way through half of NEO.

Fish from the fjords, lobster from Brittany, Galician chestnut-fed pork — and a vegetarian answer to everything.

Four breeds, three sizes. From Pomeranian Simmental to Tuscan Chianina to Japanese Wagyu — dry-aged for 3–4 weeks on the bone.

Truffle fries, Hasselback potato, grilled vegetables — and sauces that make the difference.

The final course. Crème brûlée, The Lime, a molten caramel core — the sweet finale.