TICKETS: $195
(includes 5 courses, each with a wine pairing, n/a option available)
CHEF LORENZO DEMIRBOGA
THE CHEF
Born and raised in Bern, Switzerland, to a Swiss father and Turkish mother, Chef Lorenzo's cooking is rooted in a childhood spent in his grandmother's Turkish kitchen. His experience spans some of Europe and New York's top kitchens, including Bellevue Palace (★) in Bern, Widder (★★) in Zurich, The Japanese (★★) in Andermatt, a stage at Sézanne (★★★) in Tokyo, and as Chef de Partie at Eleven Madison Park (★★★) in New York. In 2025, he took first place at the Grand Concours Culinaire in Paris, earning an Order from the French Ministry of Culture. His cuisine blends Japanese precision with French technique—ingredient-driven, rooted in memory, and never intimidating.
TASTING MENU
Hiramasa Kingfish
Preserved apples, almonds
Faroe Island Salmon
Shiitake essence, kombu shiro ita
Lake Char Smoked on Hay
Heavy cream sourced from the Swiss Alps from 5500 feet above sea level, pinecones
Bretagne Blue Lobster
Razor clams, vin jaune
Kaviari Baeri Royal Caviar
Meyer lemon, merengue
