Restaurant
An elegant restaurant with large marble tables, the sociability of the atrium garden and the intimacy of the partition walls, with exhibition paintings, tall ficus trees and prestigious ceramic bicycles.
Business center
In the business center of a sustainable building with lots of natural light and views, Klas occupies the ground floor of ‘nine floors of business advantages’ on the edge of the BTC shopping center.
Wheat Ear
Wheat ears and good prosciutto. On a small and neat stand, the chef greets you with cold cuts: two slices of ham, pancetta and two types of salami. The bread is fresh focaccia, with top-quality (Croatian) olive oil (Dimnik).
Sea bass slices
Sea bass slices marinated in salt and citrus, orange and grapefruit, capers, chili.
Beef slices
Marinated Klas beef, homemade mayonnaise with capers, cubes of beef fillet, pickled red onion, matured Parmigiano Reggiano cheese, grated black truffle. It doesn’t say carpaccio, because that’s really not it.
Ravioli and truffles
Ravioli stuffed with ricotta and spinach, with egg yolk and truffles. The dish is enhanced by truffles, although black, which have enough power in winter to wake up a large ravioli with a lot of filling and egg yolk sauce from boredom.
Risotto and prawns
Prawns, nduja, risotto with carrot and ginger cream. Klas tries to prepare well-known and popular dishes a little more refined and ‘our way’. He doesn’t try to surprise or challenge too much.
Sea bass and octopus
Sea bass fillet, baked on skin, fried octopus, mashed potatoes, cold peperonata, clam sauce.
Rossini
Beef fillet, a slice of goose or duck liver fried in a pan, brioche fried in butter, freshly grated truffle, Madeira sauce.
Tiramisu
It’s a real tiramisu made with real mascarpone cheese, with a really moist sponge cake, a really delicate coffee flavor, and real chocolate sprinkles.
Creme brulee
Crème brûlée with fresh berries (currants, strawberries, blueberries).
