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A refreshing pickle made by marinating peeled cherry tomatoes in plum syrup, yuzu syrup, and olive oil, enjoyed chilled.

A salad filled with avocado mixture made from lemon juice and bell pepper mixed into boiled egg whites, topped with finely ground yolk powder

A nostalgic castella baked to perfection using an electric rice cooker and hand blender, without needing an oven

A colorful cream cheese featuring three distinct flavors—bacon, strawberry, and tomato—elevated with creamy richness.

A salad that maximizes crunch and savory umami by crumbling Kalmond over a dressing of soy sauce, vinegar, honey, and sesame oil.

A traditional Austrian schnitzel, made by thinly pounding pork loin and frying it until crispy in olive oil, is paired with a special sweet and sour herb sauce made by reducing drinking yogurt.

An open sandwich that adds a Mediterranean kick with spicy peperoncino and fresh capers to a smooth avocado and savory smoked salmon tartare.

A refreshing Greek-style salad with grilled paprika and nectarines, paired with feta cheese to stimulate summer appetite.

An authentic Sicilian offal burger featuring Hanwoo spleen and lung cooked in savory lard, rich cheese, and lemon juice, served in traditional bread vastedda.

A clean oil pasta featuring thinly sliced garlic golden-roasted in olive oil for aroma, with Parmigiano cheese added for savory umami.

A puttanesca pasta that combines canned tuna, anchovies, olives, and capers, elevated with refreshing lemon and herbs.

A Milanese-style cutlet made by first slow-cooking a thick veal bone-in loin in the oven, then frying it until crispy in clarified butter.