Summary: A refined tasting menu blends classic French with Nordic and Asian touches in a glass cube by lake.
Focus invites guests to a dining ritual led by a dedicated team. The six or nine course sequence blends classic French technique with Nordic and Asian accents, starting with amuse-bouches such as shiitake dashi with ginger. Dishes like MiƩral pigeon with truffle and Albufera sauce reveal depth, while the signature duck liver ice cream with beetroot and beef tartare stands out. The glass cube overlooks a leafy terrace in season, and the cellar stores more than 4,000 bottles to pair with every course.