Haearil

A dish of grilled abalone with butter, served with saffron risotto and lobster cream sauce foam

A dish made by grilling Australian lamb ribs with herbs to eliminate the unique gamey taste of lamb meat and cooking it tenderly

A salad with HeaRil's dressing, topped with seasonal fruits and cheese. Salmon can be added.

A savory fondue stew made with cheese, cream, roasted chicken, mushrooms, etc., served with bread

A stew dish made with beef, offal, and tomatoes, known for its spicy and hearty texture, served with bread

A dish made by simmering beef in meshed potatoes and port wine, baked with herb breadcrumbs. Served with bread.

A Spanish-style appetizer dish made with thinly sliced domestic octopus, cherry tomatoes, and potatoes, seasoned with garlic oil and paprika powder.

A French appetizer dish made by baking edible snails with herb butter, tomatoes, and domestic snails, served with bread.

A dish made by smoking and aging Norwegian salmon and grilling it, served with royal sauce, ratatouille, saffron risotto, and grilled vegetables.

Aged at low temperature to preserve maximum juiciness, resulting in a moist and tender texture, enhanced with homemade sauce for exquisite flavor

Lamb chops, foie gras and pie rolled up, baked in the oven with a Perigueux sauce with truffles

A rice dish made with various seafood, bell peppers, lobster broth, and premium saffron, representing the Valencia region of Spain.

A dish that varies depending on the season and chef's choice, made by directly processing seasonal fish and aging them (such as bouillabaisse, fish sauté, etc.)