Salad

About this category

Salads at BRUNO lean vegetable-forward and seasonal. The signature is a crunchy cabbage salad with spicy mayo, hazelnuts, and shaved black truffle — ordered at lunch, at brunch, and as a starter with dinner alike. Burnt eggplant with tahini, pomegranate, and pine nuts. Roasted beetroot with goat's curd and walnut oil. In summer: tomato-and-peach with basil and buffalo mozzarella. In winter: chicory with blood orange and anchovy dressing. Leaves come with real texture — toasted seeds, cured yolks, crumbled cheese. The menu rotates with the market and the mood of the kitchen, so what's on the card changes three or four times a year.

Pairing

A cold glass of European rosé or a dry sparkling. For brunch, a Bloody Mary with horseradish.