The restaurant’s name translates as ‘a whole kiss’. Truffles can be chosen not only whole, but also by the gram. The consommé, enjoyed in a large glass, offers the full, aromatic fragrance of truffles. The fried eggs on toast are accompanied by a rich truffle sauce. Both dishes showcase the synergy of fragrance and flavour created by truffles. Cuisine that proves that true value cannot be found in simply devouring truffles whole.