Savage

Spring has finally arrived! With the new season comes the final chapter of the current Savage experience. Soon, we will begin a new journey with exciting changes ahead. Join us this spring and experience our Shapes of Nature menu before the next chapter begins🤍

Hiding beneath the beetroot flower is a gently cooked king crab, seasoned with unripe berries and jasmine tea, finished with a delicate ice cream of horseradish and mussels.

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On March 24th, we are delighted to welcome our dear friend Antonio Arcieri! Joining us from Arco by Paco Pérez, Chef Antonio will host a truly special evening together with Chef Andrea here at Savage.

For this exclusive night, he will bring with him the strong Mediterranean traditions and avant-garde cuisine that define the Arco experience. And just like our own Head Chef, his Italian roots are deeply woven into his craft.

Seats are limited, so we highly recommend securing your table early

The Leaf — our very last bite. A bright, citrusy dish to finish the experience. The outer layer consists of grapefruit, while the inside is filled with white tea, calamansi and candied kumquat

Truffle ice cream with a heart of salted pecan praline. One of our signature bites🖤

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One of our signature snacks, the sunflower, draws from the origin story of the Green Room at Savage — a space originally envisioned as a flower shop. Though this concept never came to life, its spirit endures as our guests begin the Savage experience, entering a room immersed in lush greenery🌻

Now, as a new vision is taking shape for the Green Room, we look forward to welcoming you into what comes next.

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Our cod from Finnmark

Cured and steamed. Served with Jerusalem Artichoke, elderflower mostarda and sauce of roasted cod bones, vin jaune and roasted chicken fat. Finished with freshly pressed hazelnut oil, toasted hazelnuts and truffle form Abruzzo.

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Happy new year from all of us at Savage! Hope everyone had a joyful holiday🤍Thank you to all our wonderful guests in 2025, you mean the world to us — we are back in the house and ready to welcome you back this Wednesday, January 7th! Book your table for the new year now — link in bio.

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Our Scallop Sea Star returns in a new form — chewy yellow beets, loyrom and smoked dulse seaweed. Finished tableside with a warm pumpkin and brown butter vinaigrette.

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Give the gift of an unforgettable dining experience this Christmas with a Savage Gift Card. Book via the link in our bio.

Our zucchini flower, in full bloom

Pumpkin-leather petals, filled with scallops and garlic jangajji, finished with a bone-marrow saffron foam.

Booking for a big group? We’ve got the space! We can accommodate larger groups of up to 30 guests here at Savage.
Secure your table at: [email protected]

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