Labneh on gluten-free toast with dry mint, za’atar, black olives, fresh mint leaves and baby cucumber.Za’atar and olive oil spread on gluten-free toast with sweet cherry tomatoes, black olives and arugula.Barrel and Dodoni feta on gluten-free toast with sweet cherry tomatoes, fresh mint leaves and baby cucumber.Soft scrambled eggs on gluten-free toast sprinkled with porcini “soil”, course black pepper, and drizzled with truffle oil.Organic almond butter on gluten-free toast with nuts, seeds and cinnamon dust.
There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well as to satiate the appetite, that, my friend, is dining.
— Yuan Mei, poet, scholar and artist of the Qing Dynasty
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