Juicy sea bass fillet with zucchini, Brussels sprouts, and cherry confit. We add a paste of fermented lemons, capers, olives, and fresh herbs. Bisque and a drop of butter add depth, while elderflower blossoms create a light floral accent.

This dish is inspired by the Amalfi Coast, where the sea meets lemon groves. Here, each ingredient has its own character: fresh fish, bright citrus acidity, and Mediterranean lightness. In Italy, they say that sea bass with lemon is “a marriage of taste and sunshine,” and we couldn't agree more.