A small and excellent mound of carrot puree was sweet and vibrant with an Egyptian spice mix (allspice, cloves, cinnamom and the like -- didn't remember the exact spices that waitres told me) and well paired with chopped nuts and oil olive.
The Armenian bean and walnut pate was fine but could have used more walnuts for a rich nutty fragrance.
The most delicate of layered filo shell surrounded fairly mild pumpkin lightly topped with greens for their sharp flavors from the field.
A good size portion of tuna is perfectly seared, greaat textural transition and contrast where the rare and the cooked is juxatposed.
Baby sole is also tender and rolled around a pleaasant stuffing of crabmeat and raki (what is that -- forgot to ask). A side of eggplant souffle came rather deflated, but the eggplant flavor is unmistakeable and delicious.
Venison is wonderful on its own with a distinct livery dimension, but even better on the bed of soft leeks that even outshined the mashed potatoes fortified with truffle oil.
Dinner was good and enjoyable, but desserts were clearly superior. There's a lot of talent in their pastry chef. One couldn't miss that with a taste of the salted almond ice cream. It's an audacious statement, made subtly. I loved how the mild saltiness and sweetness play off each other like kisses. Nicely paired with a rich almond milk, toasted almond (a perfect foil for the salt) and a warm chocolate cake which could be slightly improved by a molten centre.
The baked alaska didn't suffer too much from the absence of a table flambee. The meringue was dense with a gorgeous body, the passionfruit caramel within, a sweet fruitty contrast in the face of a more creamy coconut ice cream.
Also an excellent bread of some sort (forgot the exact dessert), graced with the sweetness and perfume of orange blossoms and honey, just lovely with a dab of mascarpone and chopped pistacchios.
My favorite dessert place so far.