akmē

At akmē, an omakase menu of around 20 courses is served, following the seasons and the finest ingredients the kitchen can source. The menu is composed as a cohesive experience, with each dish building on the previous one and revealing new nuances of the kitchen’s creative universe.

The menu may include dishes such as langoustine in an intense bisque, bluefin tuna with oyster and wasabi, or monkfish liver with tofu and sesame. The more substantial servings, such as pigeon in several cuts, also demonstrate a kitchen unafraid to work with the whole animal, creating dishes with both finesse and depth. Each serving is crafted with great technical precision and a clear aesthetic line, giving the meal an elegant and harmonious expression.

The dining room is designed in a beautiful, minimalist and Japandi‑inspired style, where wood, light tones and a calm atmosphere create a natural frame for the meal and allow the gastronomy to stand out. The setting supports the experience of the menu as a gastronomic journey.

With a Michelin star, akmē has established itself as a destination for guests seeking a refined and attentive dining experience in modern surroundings.