Main dishes↗Pad krapow
Minced pork fried with chilli, garlic and holy basil. Five minutes from start to plate.
Serves 2 peopleView recipe →
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Main dishes↗
Main dishes↗Gyudon
Thinly sliced beef simmered with onion in dashi, soy and mirin, over rice.
Serves 2 peopleView recipe →
Soups↗Meat solyanka
A soup on strong stock with several meats, brined cucumbers, olives and lemon.
Serves 6 peopleView recipe →
Main dishes↗Chicken tagine with preserved lemon
Chicken braised with preserved lemons and olives. The sourness comes from the peel, not the flesh.
Serves 4 peopleView recipe →
Soups↗Harira
A thick soup of lentils, chickpeas and tomato, bound with a flour slurry and finished with lemon.
Serves 6 peopleView recipe →
Soups↗Goulash
Beef stewed with onion and paprika. There is as much onion by weight as meat, and it dissolves into the sauce.
Serves 6 peopleView recipe →
Snacks↗Lángos
A yeasted flatbread deep-fried, rubbed with garlic and buried under soured cream and cheese.
Serves 4 peopleView recipe →
Main dishes↗Fish and chips
Cod in beer batter with twice-fried chips. The batter lives on cold and on the gas in the beer.
Serves 4 peopleView recipe →
Main dishes↗Shepherd's pie
Lamb in a thick gravy under mashed potato, baked to a browned crust.
Serves 6 peopleView recipe →
Main dishes↗Wiener Schnitzel
Veal beaten to three millimetres, crumbed and fried in plenty of fat until the coating puffs away.
Serves 4 peopleView recipe →
Desserts↗Apfelstrudel
Apples with cinnamon and raisins in a dough stretched until it is transparent. It is pulled by hand, never rolled.
Serves 8 peopleView recipe →
Main dishes↗Bacalhau à brás
Salt cod with matchstick potatoes and egg that binds everything without becoming an omelette.
Serves 4 peopleView recipe →
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