Summary: Dynamic modern plates rely on cold extractions and fermentation, offering textures and harmony.
NESO offers a sensory journey at the counter where fiery, flame kissed cooking meets precise fermentation and cold extractions. Dishes drift from langoustine carpaccio with caviar to sea urchin paired scallops, with later courses showing the duckling giving way to pigeon. The atmosphere complements the inventive, highly personal approach, with black and gold interiors and a craft cocktail bar that sets the mood.