Creamy olive oil potato puree wrapped in cuttlefish with peas, sepia ink, creamed pea sauce, mint, candied lemon ze ... CONTINUE
Foie Gras Medlar and Roasted Barley Bread
This playful dish from modernist cuisine Chef Roy Caceres combines the flavors of silky foie gras, medlars, Passito ... CONTINUE
65° Sous Vide Egg Carbonara at Metamorfosis
One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy ... CONTINUE
Modernist Cuisine for Traditional Diners
Chef Roy Caceres challenges traditional Italian diners with modernist versions of classic dishes at his restaurant ... CONTINUE
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