Sentio

Velvet Rouge. A delicate balance of sweet and sour, layered with subtle smoky notes.

Vodka and mezcal meet raspberry, tomato and lime creating a bold yet elegant expression in every sip.

The Sentio team is delighted to welcome for a special evening dedicated to the exploration of its exceptional wines.

We are honoured to host Laurent Hartman-Karanika, who will guide guests through a curated tasting of exclusive selections from the estate.

For the occasion, our chefs and kitchen team have crafted a bespoke menu, not as a traditional pairing, but as a culinary expression inspired by the character and nuances of the wines.

Join us for an evening where wine and cuisine come together to create a truly distinctive experience.

Two unforgettable evenings of bringing the ideas of two chefs together served in one plate, along with exquisite wine pairings.

Our gratitude to everyone who joined us to experience the result of this collaboration. A big thank you to every hand behind the scenes of this four-hands collaboration.

Special thanks to , and the support of .

We don’t just serve food and wine, we serve experiences.

Explore the menu of the upcoming four hand event, Chef Andreas Yiangoulas welcomes Chef Jack Yiannakou alongside Master Sommelier Sotiris Neofitidis for an exclusive culinary and wine collaboration.

A thoughtfully curated tasting menu unfolds through a sequence of dishes that reflect two distinct culinary visions alongside the culinary support of .

For two special evenings, our Chef Andreas Yiangoulas (.yiangoullas ) welcomes Chef Jack Yiannakou ( )and Master Sommelier Sotiris Neofitidis ( ), for an exclusive culinary and wine collaboration.

Two distinct culinary visions come together to create an exceptional tasting experience, accompanied by a carefully selected wine pairing for each course.

Join us on 29 & 30 March for this unique gastronomic encounter. Limited seats available.

Some things are meant to be eaten together. The lettuce cups aren’t a garnish, they’re part of how you eat it.
Raw tuna, avocado, crushed peanuts, a handful of coriander as Thai as it gets.

Meet the Boulevardier, a timeless classic.
Bourbon, Campari and Rosso Vermouth.
Three elements in perfect tension.

When we do it, we do it right.
Rarely served. Carefully crafted.

An evening dedicated to Hungarian wines. Shared tables, expressive faces, thoughtful design, and dishes crafted to meet each glass.