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Chef recommends

Culinary art


Fresh and top-quality produce, meticulous preparation, a unique combination of flavours and a pinch of love - these are only some of the secret ingredients that contribute to the exceptional flair of each dish served in our restaurant. Delve into the Chef's signature dishes and let yourself be swayed by incredible gourmet experience.


Sea bass

Try a delicious sea fish in a new, original interpretation. Sea bass with black lentils, aromatic bacon and wild broccoli, with dashi broth and refreshing lime sauce, will give you a truly spectacular experience. The world-class cuisine at Blue Diamond Hotel**** will

Rabbit with chestnut

Rabbit with chestnuts and Parma ham, with roasted garlic puree, with beetroot and mustard sauce, sprinkled with lime - this is another Chef's speciality. Delight in a true fusion of flavours and aesthetics of serving. This elaborate dish will crown successful business negotiations, or a successfu

Risotto

In our restaurant, every dish becomes known as a rarity. Traditional Italian risotto with boletes, shallots and olive soil, sprinkled with Parmesan cheese represents our endless passion for cooking. We like to pamper the palate of our guests so tempt them with a selection

Fillet Mignion Steak

An extremely tender, soft and most exquisite part of the middle part of the beef tenderloin. Filet mignon has a very fine texture that provides a wonderful sensation when tasting it. Beef tenderloin steak contains only a slight overgrowth of intramuscular fat (commonly kn

Lamb

Lamb is a tender, easily digestible and extremely succulent meat. Its wonderful aroma and flavour, will deliciously accentuate anchovies and kalamata olives. It is ideal with potato fondant, served in our restaurant. With peas and wild broccoli, it intrigues and delights.

Beef Tartar

Let's start with the history. The very name "tartar" points to where we should look for the roots of this dish. "Only keeping the rear part of the horse's meat, the Tatars cut it into the widest strips in the most meaty and abundant place, with a thickness of just one to two fingers. The cut stri