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Insider secrets from Park Hyatt's award-winning chefs and sommeliers
Pappa al Pomodoro "Solid and Liquid", Anchovies, Smoked Provola Cheese
Poached Lake Zürich Perch Fillets, White Wine Sauce, Young Leeks and Boiled Potatoes
Squid in Spicy Red Sauce Pica Pica de Sepia Mallorquina
Allaiton Rack of Lamb with Aveyron Thyme and Rosemary Agria Potatoes
Old Imperial Kaiserschmarrn with Plum Sauce
