Original and lemony, this recipe for warm olives is great for serving as an appetizer. After they’ve been coated in olive oil and herbs, cook the olives in a cast iron skillet and then deglaze with an anise-based alcohol. This cooking method enhances their flavour and lets their taste fully shine through. As a final touch, drizzle with the juice of a lemon half that’s been lightly caramelized on the grill.

This fish dish was only recently added to our Café RICARDO menu and has quickly become a favourite. Beautiful cod is served on a velvety pea soup garnished with bacon, while fresh herb cucumber ribbons enhance the presentation. It’s easy to make, but looks very stylish!

For a refined summertime sharing platter, turn to this magnificent salad that’s perfect for entertaining. Pieces of octupus, zucchini and onions are grilled before being combined with olive oil, chickpeas and aromatics, such as sun-dried tomatoes that add a sweet touch. With this refreshing salad, you’re in for a wonderful summer evening.

You’ll find the perfect combination of sweet and salty in this recipe. Halloumi cheese tends to not melt when cooked, so it’s the perfect choice for a summery party bite cooked on the grill. Once the mini peppers stuffed with cheese and a half olive have been browned on the grill until tender, serve them with a parsley, red wine vinegar and oregano dressing, which adds a welcome touch of freshness.

Flatbread is part of the culinary traditions of countries in the Maghreb and Mediterranean regions. They’re perfect for serving with grilled meats or veggies, or to dip in sauces and spreads. All that’s required is to mix the ingredients in a bowl and knead for a few minutes. Shape them into discs and cook them directly on the grill. The bread is soft and puffy thanks to the addition of yogurt, and is sure to satisfy.

Get ready for a picnic with this seasonal recipe. Crudités dive right into a mixture of goat cheese, 2% plain Greek yogurt, horseradish, honey and herbs that are quickly blended in the food processor. Place the dip into small jars and then divide the vegetables among them. It’s an original and practical presentation that will surely impress everyone at the park.

To instantly bring flavour to the tofu, brush it with a ginger, lime and miso dressing before cooking. It’ll then be extremely tasty with a nice caramelization. Prepare the shiitake mushrooms by boiling them in water with soy sauce to amp up the flavour. Place everything on brown rice along with bok choy, half an avocado and a drizzle of the dressing.

To make this bowl, first you need to quickly marinate pork tenderloin in a Greek cucumber dressing. In the bowl, place some lemon and mint quinoa, and then add grilled zucchini, romaine lettuce, cherry tomatoes and kalamata olives. Then drizzle some dressing and add the slices of meat. It’s like a classic Greek salad but completely reinvented.

Mimosas are a brunch staple. This version featuring raspberries is fruity, invigorating and makes a splash thanks to its vibrant colour. Raspberry and rose syrup, combined with raspberry liqueur and sparkling wine, creates a refreshing delight that’s wonderfully sippable.

It’s time for a coffee break under the sun, reminiscent of a morning in Tuscany thanks to this affogato, a coffee drink traditionally served with ice cream. We reinvented this classic by replacing the ice cream with homemade granita made with plant-based coconut drink, lemon and sugar, over which espresso is then poured. It’s a recipe that’ll make you want to savour your glass slowly with a spoon.