Venetian Cicchetti
Small bite-sized skewers and crostini topped with whipped creamed salt cod (baccalà mantecato), marinated anchovies, and fried polenta bites.
Galette Saucisse
A hot, grilled pure pork sausage rolled snugly inside a freshly buttered, cold 100% buckwheat Breton crêpe. The undisputed Saturday staple in Rennes.
Pastéis de Nata
Blistered, caramelized egg custard cradled in an ultra-crispy spiral laminated pastry cup, served straight out of the ovens dusted with cinnamon.
Panino al Lampredotto
Tender simmered cow's fourth stomach carved hot, loaded into a crusty roll dipped in rich broth, and finished with house-made herbal salsa verde.
Gambas a la Plancha
Wild Atlantic prawns flashed across smoking sea-salt planchas with garlic oil, finished in fresh squeezed lemon and crusty Basque country bread.
Nürnberger Rostbratwurst
Finger-sized pork sausages seasoned with mountain marjoram, grilled over beechwood embers, and served in pairs inside a crusty Semmel roll with sweet mustard.