Sweet

About this category

Desserts at BRUNO are quiet and unfussy — a short list, chosen carefully. The warm pear tart with almond frangipane, served with a scoop of vanilla ice cream, is the house favourite from autumn through early spring. A dense dark chocolate ganache with olive oil and sea salt sits on the menu year-round — small, intense, meant to share. Seasonal sorbets: lemon, strawberry, fig, blood orange. A cheese plate as the non-sweet alternative: three rotating cheeses (Georgian and European), honey, walnuts, fig jam, a small pour of sweet wine if you want one. The pastry kitchen is small but specific. Nothing on the card has been sitting in a freezer.

Pairing

A short pour of late-harvest Saperavi. Or a digestif — amaro, grappa, aged chacha.