George & John, located in the extremely refined Drisco boutique hotel, welcomes you elegantly. The Chef offers traditional cuisine with a personal touch featuring locally sourced products and skillfully used herbs and spices. The menu changes with the seasons. Here the seriola sashimi is served on an emulsion of blood orange juice, with horseradish leaves and Israeli caviar. The balance between sweet, savory and acidic flavors is lovely as is the contrast between the frankly crunchy horseradish leaves and the more subtle texture of the caviar grains. The pan-seared foie gras also plays on the sweet/savory range with an apple-pear combination and a very light vanilla aroma which works very well. The steak with shitake mushroom stew is a beautiful piece of perfectly cooked beef. And don’t miss the pasta with a delicate crab bisque. George & John is a very pretty place where you can also enjoy a very large brunch or tea on the shady terrace far from the hustle and bustle of the city. With a little luck, you can take in the fruit or vegetables being smoked in one of the three small terracotta ovens. The chef often favors this technique.