Primrose

Restaurant “ Primrose “ at Saint Andrews Hotel is French-Italian, creating Haute Cuisine using modern techniques whilst preserving the value of organic ingredients used. What really sets the property apart is its customized menus, surprising guests with dishes developed specifically according to their tastes and preferences, in line with information provided to the butlers. For André Soares, the executive chef responsible for the food at Primrose, the idea is to satisfy the customer’s every culinary wish.

Primrose restaurant has several menus for lunch and dinner, offering healthy options with organic ingredients (no pesticides used) in delicious, balanced dishes that ensure an unforgettable culinary experience.

Among the highlights are the Norwegian Cod Brandade served with Tapenade; Foie Gras Escalopes on a bed of Brioche and Caramelized Apples; Lobster Risotto with Herbs; Duck Confit served with pureed White Beans and Port Wine Sauce; Red Angus Beef Medallions with Bordalesa Sauce and Pureed Potatoes with Truffles. One of the many delicious dessert options is the Red Berry Puff Pastry with Vanilla Ice Cream.

To adequately house treasures such as the Chateau Mouton Rothschild, Charmes Chambetain Grand Cru and Brunello Di Montalcino, Saint Andrews has a temperature controlled cellar, with 239 different wines and a capacity of 1200 bottles.