Cuines 33

A meal at Cuines, 33 is an experience in its own right. As you first relax in the lounge, you are immersed in the soothing colour scheme, a genuine ode to Japanese minimalism. Right from the first bite, Edwin Menue’s cosmopolitan creativity can be tasted in creations like pani puri with razor clams and a dashi, illustrating just how his delicate touch underscores the entire establishment. The chef and the lady of the house, Fleur, then invite you to make your way into the dining area, whose counter seats sixteen. There you have a bird’s eye view of the chefs’ painstaking handiwork as they curate crisp veal sweetbread lacquered in sesame seeds and served on velvety mashed potato with a drizzling of vanilla and coffee oil and shavings of marinated egg yolk. Course after course of exquisite culinary surprises await the diner. The chef may even invite you into the kitchen to sample a bread-based recipe. Finally, make your way back to the lounge where a further lineup of delicacies awaits. Chef Menue’s culinary voyage, packed into a single set menu, is truly amazing.

A set piece evening, staged across rooms

• The meal starts in the lounge, moves to the counter dining room, then returns to the lounge for a final run of small bites.

A 16 seat chef's counter with full view of the work

• The dining room is built around a counter for sixteen, with a bird's eye view of the chefs' hands as courses are finished.

Japanese minimalism, with cosmopolitan cooking

• The room leans into Japanese minimalism, while the cooking crosses borders, from razor clams with dashi to sweetbreads glazed in sesame.

Signature Ingredients

• Razor clams, served with dashi in a pani puri bite that sets the tone for the menu.
• Veal sweetbread, lacquered in sesame and paired with mashed potato, vanilla and coffee oil.
• Marinated egg yolk, shaved over savoury courses for depth and gloss.

Set menu

• One menu (lunch and dinner begin at set arrival times)
• Menu: €205
• Wine pairing: €79
• Juice pairing: €65