Friday February 28, H 8.00 pm – Vitique will dedicate a special evening to barbecues. The intriguing menu explores a technique which is at once ancient and contemporary. Menù: Rabbit in "cacciatora style" Tagliolino pasta, smoked butter, eel and shallot Risotto, smoked goat milk, liquorice and herbs Deer cooked on embers and chamomile French toast,