DEDOS

Chef Pablo Blattmann has worked for a long time in the most prestigious @ restaurants, and has made Bocuse school. It is Switzerland-Bolivia and serves French gourmet cuisine with an Asian touch. To choose: tuna and salmon tartar duo, or snail, foie gras and its chuttney with dried figs. Here you will find a beef fillet with its ceps sauce or tuna dedos, a filet of tuna coated with cashew nuts and accompanied by Asian tabbouleh. In dessert, chocolate moelleux or lemon cream. A good address!