When we talk about non-alcoholic drinks, we enter a new way of thinking about food pairings.

As with our cuisine, we prefer not to approach them through comparison, particularly with wine, but rather from an experimental perspective, enriched by the cultural exchange that has shaped the history of food and, more broadly, human history. Here, the protagonists are the drinks themselves, the result of fermentation, maceration and remarkable transformations of plant-based ingredients, particularly sugars, with herbal, woody, spicy and many other notes that bring complexity, depth and pleasure to drinks accompanying a meal.
We use several categories of drinks. Some are meticulously selected, while others are made in-house, primarily water kefir and kombucha.

Kefir is a fermented drink originating from the Caucasus, produced through the action of symbiotic cultures of lactic acid bacteria, yeasts and, sometimes, acetic acid bacteria. These cultures form grains composed of complex sugars called kefiran, which host the microorganisms responsible for fermentation. We like to feed our kefir grains with particularly interesting juices that offer unexpected flavours, such as rhubarb and white peach, as well as cherry, which we lightly spice.

Kombucha is a fermented drink made from sweetened tea, transformed by a symbiotic culture of bacteria and yeasts known as a SCOBY (similar to the mother of vinegar). During fermentation, sugars are converted into organic acids, carbon dioxide and small amounts of ethanol, creating a fresh, slightly acidic and naturally sparkling drink. The technique originated in East Asia, with the earliest historical references attributed to northeastern China and Manchuria, where it was already used as a medicinal drink more than two thousand years ago. From there, it reached Korea and then Japan, before gradually spreading to Russia and Europe.