The "MEAT" restaurant greets the first month of spring with an original, bright, fresh lenten dish: an incomparable artichoke carpaccio. The thin plates of fresh artichoke blend elegantly with the fragrant truffle oil and slices of lime. This appetizing trio is harmoniously nuanced with fresh basil leaves and spices. A superb serving, a new look at such an elite product, the divinely tender, delicate, complicated flavor - even the most sophisticated connoisseurs will find is hard to remain indifferent to this masterpiece of haute cuisine.

The history of artichoke is rooted in antiquity. The first mention of cultivation and consumption of this "vegetable-flower" dates back from Ancient Egypt. In Greek mythology, there is a beautiful legend about Zeus transforming the beautiful and freedom-loving goddess Dinara into this intricate, unusual fruit. During the time of the Roman Empire artichoke was considered the food of patricians, and to this day its taste is highly valued by true gourmets.