We won’t lie—we wanted to surprise you. We wanted a flavour that makes you say: “WHAT is this?!”

So we searched. Tested. Combined. Tasted. And then again. Cooking here didn’t look like a “Pinterest idyll”. It was a bit of madness, sometimes a little chaos, and often with our mouths full. But it was worth it.

From flour and water to a flavour deviation

We started right from the basics—flour, water. We tested different types of flour. Making the perfect pasta dough is a real art, but in the end we found the right combination. The result? Taste it and you’ll see.

We tested different types of flour. Making the perfect pasta dough is a real art, but in the end we found the right combination. The result? Taste it and you’ll see.

Sauces, sauces, sauces

Then we got into the sauces. This was our favourite sport. We tried dozens of sauces—creamy, tangy, with cream, tomato, buttery, spicy, citrusy, even ones you might not want to see in a glass. But suddenly… they work. The result has a Michelin-level punk vibe.

And finally, we got into toppings. And no, we don’t mean just Parmesan. We tested things that covered our tables, floors, and moods. Bread, nuts, breadcrumbs, lavender, chilli, rocket straw… some worked, some didn’t. But we tasted everything. (And no, we didn’t eat it all. Although almost.)

And then the 9 arrived

After weeks of testing, tasting, and a bit of gastro madness, we said STOP. In a good way. Because we finally had nine dishes we’re proud of. The kind you’d have even at midnight. Or on a first date. But most of all—the kind you won’t cook at home.

After weeks of testing, tasting, and a bit of gastro madness, we said STOP. In a good way. Because we finally had nine dishes we’re proud of. The kind you’d have even at midnight. Or on a first date. But most of all—the kind you won’t cook at home.

Take a look at what it was like at our tastings. And follow us. Because soon you’ll taste that deviation too.