Tartare and Carpaccio in such an innovative combinations
Since his creation in the late 50s, in Harry’s Bar in Venice, Carpaccio – paired with beef fillet - become a world recognized preparation, transferring his term also for many other ingredients. With the return of the nice season, as part of raw food, tartares will be presented with carpaccios in several variations, from fish to meat and vegetables, while using local ingredients in combination with aromatic taste impressions, served from the theatre of the show kitchen. The sense of adventure is inspired by the culinary experience and the hand selected wines from around the world.
Free parking with receipt
For reservation call +420 224 842 700 or email firstname.lastname@example.org.