SPRING EXPLODES IN THE DISHES OF TOG BISTROT'S NEW MENU!
Lunch and dinner at the restaurant and café take on a new look with the arrival of the beautiful season!
High-quality ingredients that showcase the flavors of a season in full bloom, enhanced by the creativity and innovation of our Chef Claudio Tamborra. All this and more is found in the new menu at TOG Bistrot, launching in two versions for lunch (available starting Monday, April 29) and dinner (available starting Thursday, May 2).
Lunch at TOG Bistrot is the perfect opportunity to recharge and tackle the afternoon—whether for work, study, or leisure—with a menu that is now even more colorful and surprising. From more refined dishes like the 63° Egg with pea cream, parmesan wafer, and carrot pickles, to the extraordinary simplicity of traditional Italian favorites like Frisella with tomato water, cherry tomatoes, buffalo mozzarella, and basil: very nuance of the new lunch menu will exceed all your taste preferences!
Dinner at TOG Bistrot is a treat to indulge in after a long day at work, shared with friends, family, colleagues, or your special someone. Awaiting you is an exclusive menu crafted by our Resident Chef that fully enhances every aspect of Italian gastronomy, turning the end of each workweek into a perfect opportunity to savor the start of the weekend. Among the must-try dishes are the Salmon Trout Ceviche with coriander oil, avocado cream, and potato chips, as well as the Liquid Ossobuco Stuffed Gnocchi with saffron fondue, parsley oil, and lemon thyme. Curious to discover all the other mouthwatering new additions?
