J o E s • T a B L e

06/06/2024

🅰 🅲🆄🅻🅸🅽🅰🆁🆈 🅹🅾🆄🆁🅽🅴🆈.
to be one of the top 50 in a city with 22 starred ⭐️ michelin eateries and (in)numerous other ones mentioned in the culinary bible Michelin. It's a humbling and grateful feeling everytime one of our guest takes the time to leave us with his review.

First of all it's incredible important for us, especially in the social media times we're all living and secondary it's comparable to the immediate feeling of for ex. an actor or stand-up comedian gets when on stage. It gives reason for what we're doing and fills us with pride.

It feels better than any star on the wall ...

Thank you 🫶🏻

Best,
Joe&Team

𝐞𝐚𝐭・𝐜𝐨𝐧𝐧𝐞𝐜𝐭・𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞
𝐉𝐨𝐄𝐬 𝐓𝐚𝐁𝐋𝐞|𝐂𝐨𝐧𝐜𝐞𝐩𝐭𝐮𝐚𝐥 𝐅𝐢𝐧𝐞 𝐃𝐢𝐧𝐢𝐧𝐠

📸
01 Cotechino
02 Gnocchi carbone
03 trifásico no.03
04 Quisisana 1926
05 Brandada P.Querini
06 Coq au vin
07 Tarantinos “Apfelstrudel”

07/05/2024

14/11/2023

ᗷᗩᗷᗩ 1820.

The simple things in life are very often the best. But to get it simple …that’s difficult.
Lionel Poilâne

Joes desert “Baba 1820” is inspired on the recipes of three different countries born out of one historical moment. Napoleon’s presence in Europe, and his indirect influence in the year 1820 which led to the famous Portugues “pastel de Belem”.

Curious about the whole story?
We’re happy to help. Simply book our tasting menu “a culinary journey” and find out 😉.

Baba 1820
• Gâteau à l'orange
• Crème de leite
• Arance amare di Sicilia
• Ron caribeño 30 años

𝙱𝚊𝚋𝚊 𝟷𝟾𝟸𝟶
• 𝙶â𝚝𝚎𝚊𝚞 à 𝚕'𝚘𝚛𝚊𝚗𝚐𝚎
• 𝙲𝚛è𝚖𝚎 𝚍𝚎 𝚕𝚎𝚒𝚝𝚎
• 𝙰𝚛𝚊𝚗𝚌𝚎 𝚊𝚖𝚊𝚛𝚎 𝚍𝚒 𝚂𝚒𝚌𝚒𝚕𝚒𝚊
• 𝚁𝚘𝚗 𝚌𝚊𝚛𝚒𝚋𝚎ñ𝚘 𝟹𝟶 𝚊ñ𝚘𝚜

Simple!? Yeah…but complex to get right.
𝗢𝗻 𝘁𝗵𝗲 𝘁𝗮𝘀𝘁𝗶𝗻𝗴 𝗺𝗲𝗻𝘂 𝗳𝗼𝗿 𝗡𝗼𝘃𝗲𝗺𝗯𝗲𝗿 𝟮𝟬𝟮𝟯

18/10/2023

𝙷𝚘𝚕𝚊,
𝚊 𝚠𝚘𝚛𝚍 𝚊𝚋𝚘𝚞𝚝 𝙹𝚘𝙴𝚜...
𝚊 𝚜𝚖𝚊𝚕𝚕 𝚎𝚡𝚌𝚎𝚛𝚙𝚝 𝚏𝚛𝚘𝚖 𝚜𝚘𝚖𝚎 𝚘𝚏 𝚘𝚞𝚛 𝚏𝚘𝚛𝚖𝚎𝚛 𝚐𝚞𝚎𝚜𝚝𝚜.

05/10/2023

𝙖 𝙘𝙪𝙡𝙞𝙣𝙖𝙧𝙮 𝙟𝙤𝙪𝙧𝙣𝙚𝙮.

"When you begin a journey, your first step does not define your direction. Your vision compels you to take the second, third, fourth... steps, and as you walk towards your vision, you discover all the wonders along the way."

𝗲𝗮𝘁 • 𝗰𝗼𝗻𝗻𝗲𝗰𝘁 • 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲
𝗙𝗼𝗼𝗱 𝗖𝘂𝗹𝘁𝘂𝗿𝗲

19/09/2023

.
Amuse bouche [a.myz.buʃ])

a French term meaning "mouth amuser," it is a small, exquisitely crafted appetizer that teases the palate with bursts of flavor. This bite-sized delight is at it’s best a culinary work of art.

Initiating the stage of our tasting menu
a culinary Journey, for an unforgettable dining experience.

📸 “Concubine”
Roasted seaweed, wasabi oil, harasu, and avocado on inflated rice.

Tasting menu September/October ‘23

Book your spot ❗️ and taste it 💁🏻‍♂️

30/04/2023

.
𝙸𝚝 𝚝𝚊𝚔𝚎𝚜 𝚌𝚘𝚞𝚛𝚊𝚐𝚎 𝚝𝚘 𝚌𝚛𝚎𝚊𝚝𝚎 𝚘𝚞𝚝 𝚘𝚏 𝚌𝚑𝚊𝚘𝚜…

𝗦𝗽𝗿𝗶𝗻𝗴 𝗺𝗲𝗻𝘂 “𝗮 𝗰𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗝𝗼𝘂𝗿𝗻𝗲𝘆”

𝟷. 𝙾𝚘𝚙𝚜! 𝙸 𝚍𝚛𝚘𝚙𝚙𝚎𝚍 𝚝𝚑𝚎 𝚕𝚎𝚖𝚘𝚗 𝚝𝚊𝚛𝚝'
𝟸. 𝙱𝚛𝚊𝚗𝚍𝚊𝚍𝚊
𝟹. 𝙲𝚊𝚕ç𝚘𝚝’é
𝟺. 𝚂𝚑𝚊𝚔𝚜𝚑𝚞𝚔𝚊 𝙸𝙸
𝟻. 𝙹𝚘𝚜𝚎𝚕𝚒𝚝𝚘 𝚘𝚗 𝚜𝚝𝚘𝚗𝚎
𝟼. 𝙶𝚞𝚒𝚍𝚊𝚕𝚋𝚎𝚛𝚝𝚘! 𝚃𝚑𝚎 𝚕𝚒𝚝𝚝𝚕𝚎 𝚋𝚛𝚘𝚝𝚑𝚎𝚛 𝚘𝚏 𝚂𝚊𝚜𝚜𝚒𝚌𝚊𝚒𝚊
𝟽. 𝚅𝙸𝙿𝚜

𝗕𝗼𝗼𝗸 𝘆𝗼𝘂𝗿 𝘀𝗲𝗮𝘁!
𝗢𝗿 𝘀𝗼𝗺𝗲𝗼𝗻𝗲 𝗲𝗹𝘀𝗲, 𝘄𝗶𝗹𝗹.

𝗘𝗮𝘁 - 𝗖𝗼𝗻𝗻𝗲𝗰𝘁 - 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲

𝗝𝗼𝗘𝘀 𝗧𝗮𝗕𝗟𝗲

22/04/2023

𝘚𝘱𝘳𝘪𝘯𝘨 𝘴𝘪𝘨𝘯𝘢𝘵𝘶𝘳𝘦 𝘮𝘦𝘯𝘶

𝘾𝙖𝙡ç𝙤𝙩’𝙚
𝘖𝘶𝘳 (𝘳𝘦)𝘪𝘯𝘵𝘦𝘳𝘱𝘳𝘦𝘵𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘢 𝘊𝘢𝘵𝘢𝘭𝘢𝘯 𝘤𝘭𝘢𝘴𝘴𝘪𝘤 𝘪𝘯 𝘢 𝘯𝘦𝘸 𝘥𝘳𝘦𝘴𝘴. 𝘊𝘢𝘭ç𝘰𝘵𝘴 𝘢𝘳𝘦 𝘢 𝘴𝘵𝘳𝘢𝘪𝘨𝘩𝘵𝘧𝘰𝘳𝘸𝘢𝘳𝘥 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘧𝘢𝘮𝘪𝘭𝘺 & 𝘧𝘳𝘪𝘦𝘯𝘥 𝘥𝘪𝘴𝘩 𝘪𝘯 𝘊𝘢𝘵𝘢𝘭𝘢𝘯 𝘤𝘶𝘪𝘴𝘪𝘯𝘦. 𝘝𝘦𝘳𝘺 𝘴𝘩𝘰𝘳𝘵 𝘴𝘦𝘢𝘴𝘰𝘯 𝘢𝘯𝘥 𝘰𝘯𝘭𝘺 𝘳𝘦𝘢𝘭𝘭𝘺 𝘢𝘱𝘱𝘳𝘦𝘤𝘪𝘢𝘵𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘳𝘶𝘳𝘢𝘭 𝘴𝘪𝘥𝘦 𝘰𝘧 𝘊𝘢𝘵𝘢𝘭𝘶𝘯𝘺𝘢 𝘚𝘱𝘢𝘪𝘯. 𝘞𝘦 𝘢𝘱𝘱𝘳𝘰𝘢𝘤𝘩 𝘪𝘵 𝘰𝘶𝘵𝘴𝘪𝘥𝘦 𝘰𝘧 𝘴𝘦𝘢𝘴𝘰𝘯 𝘸𝘪𝘵𝘩 𝘢 𝘴𝘰𝘶𝘵𝘩 𝘍𝘳𝘦𝘯𝘤𝘩 𝘵𝘰𝘶𝘤𝘩 😱 …
𝘰𝘶í 𝘔𝘰𝘯𝘴𝘦𝘪𝘨𝘯𝘦𝘶𝘳 𝘍𝘳𝘦𝘯𝘤𝘩 𝘵𝘰𝘶𝘤𝘩 😬

𝘛𝘩𝘪𝘴 𝘣𝘦𝘢𝘶𝘵𝘺 𝘪𝘴 𝘱𝘢𝘪𝘳𝘦𝘥 𝘭𝘪𝘬𝘦𝘸𝘪𝘴𝘦 𝘸𝘪𝘵𝘩 𝘢 𝘶𝘯𝘪𝘲𝘶𝘦 𝘢𝘯𝘥 𝘧𝘰𝘳𝘨𝘰𝘵𝘵𝘦𝘯 𝘫𝘦𝘸𝘦𝘭 𝘰𝘧 𝘰𝘯𝘭𝘺 𝘈𝘯𝘥𝘢𝘭𝘶𝘴𝘪𝘢𝘯 𝘤𝘶𝘭𝘵𝘶𝘳𝘦.
𝘛𝘩𝘦 𝘪𝘯𝘤𝘳𝘦𝘥𝘪𝘣𝘭𝘦 “𝙋𝙖𝙡𝙤 𝘾𝙤𝙧𝙩𝙖𝙙𝙤”. 96 𝘗𝘢𝘳𝘬𝘦𝘳 𝘱𝘰𝘪𝘯𝘵𝘴 ! 𝘕𝘦𝘢𝘳 𝘵𝘰 𝘱𝘦𝘳𝘧𝘦𝘤𝘵𝘪𝘰𝘯…

𝘚𝘰𝘮𝘦 𝘰𝘵𝘩𝘦𝘳 𝘶𝘯𝘪𝘲𝘶𝘦 𝘸𝘪𝘯𝘦𝘴 𝘧𝘳𝘰𝘮 𝘰𝘶𝘳 𝘦𝘹𝘤𝘦𝘭𝘭𝘦𝘯𝘵 𝘸𝘪𝘯𝘦 𝘤𝘢𝘳𝘥 𝘵𝘩𝘢𝘵 𝘸𝘦 𝘭𝘰𝘷𝘦 𝘵𝘰 𝘱𝘢𝘪𝘳 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘴𝘪𝘨𝘯𝘢𝘵𝘶𝘳𝘦 𝘮𝘦𝘯𝘶.
𝙑𝙖𝙡𝙩𝙪𝙞𝙡𝙡𝙚 2019/2020 𝘙𝘗98+
𝘍𝘳𝘰𝘮 𝘙𝘢𝘶𝘭 𝘗𝘦𝘳𝘦𝘻 𝘨𝘦𝘯𝘪𝘶𝘴 𝘸𝘪𝘯𝘦 𝘮𝘢𝘬𝘦𝘳.

B𝘰𝘰𝘬 𝘺𝘰𝘶𝘳 𝘴𝘦𝘢𝘵 𝘰𝘳 𝘴𝘰𝘮𝘦𝘰𝘯𝘦 𝘦𝘭𝘴𝘦 𝘸𝘪𝘭𝘭 😉

29/03/2023

𝙳𝚒𝚗𝚎 𝚠𝚒𝚝𝚑 𝚊 𝚅𝚒𝙿
𝚆𝚎’𝚛𝚎 𝚙𝚛𝚘𝚞𝚍 𝚝𝚘 𝚠𝚎𝚕𝚌𝚘𝚖𝚎 𝚊 𝚜𝚙𝚎𝚌𝚒𝚊𝚕 𝚐𝚞𝚎𝚜𝚝 𝚝𝚘 𝚘𝚞𝚛 𝚝𝚊𝚋𝚕𝚎. 𝙰 𝚠𝚛𝚒𝚝𝚎𝚛, 𝚜𝚝𝚘𝚛𝚢𝚝𝚎𝚕𝚕𝚎𝚛 𝚠𝚒𝚝𝚑 𝚝𝚑𝚎 𝚑𝚎𝚊𝚛𝚝 𝚘𝚏 𝚊 𝚛𝚎𝚋𝚎𝚕, 𝚛𝚎𝚊𝚍𝚢 𝚝𝚘 𝚋𝚛𝚎𝚊𝚔 𝚋𝚘𝚞𝚗𝚍𝚊𝚛𝚒𝚎𝚜.

𝚆𝚑𝚒𝚌𝚑 𝚒𝚗 𝚍𝚎𝚎𝚍 𝚒𝚜 𝚟𝚎𝚛𝚢 𝚖𝚞𝚌𝚑 𝚘𝚞𝚛 𝚜𝚝𝚢𝚕𝚎 😎.

𝚂𝚑𝚎 𝚛𝚎𝚌𝚎𝚗𝚝𝚕𝚢 𝚍𝚎𝚋𝚞𝚝𝚎𝚍 𝚑𝚎𝚛 𝚏𝚒𝚛𝚜𝚝 𝚋𝚘𝚘𝚔:
„𝙼𝚘𝚍𝚎𝚛𝚗 𝙳𝚊𝚢 𝙲𝚘𝚞𝚛𝚊𝚐𝚎“ 𝚠𝚑𝚒𝚌𝚑 𝚊𝚐𝚊𝚒𝚗 𝚓𝚞𝚜𝚝 𝚋𝚢 𝚝𝚑𝚎 𝚝𝚒𝚝𝚕𝚎 𝚊𝚕𝚘𝚗𝚎 𝚛𝚎𝚜𝚘𝚗𝚊𝚝𝚎𝚍 𝚠𝚒𝚝𝚑 my 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚓𝚘𝚞𝚛𝚗𝚎𝚢. 𝙸’𝚖 𝚜𝚞𝚛𝚎 𝚕𝚒𝚔𝚎𝚠𝚒𝚜𝚎 𝚠𝚒𝚝𝚑 𝚖𝚘𝚜𝚝 𝚘𝚏 𝚢𝚘𝚞𝚛𝚜 𝚝𝚘𝚘.

𝙹𝚘𝙴𝚜 𝚃𝚊𝙱𝙻𝚎 𝚑𝚊𝚜 𝚊 𝚏𝚎𝚠 𝚜𝚎𝚊𝚝𝚜 𝚛𝚎𝚜𝚎𝚛𝚟𝚎𝚍 𝚏𝚘𝚛 𝚝𝚑𝚒𝚜 𝚜𝚙𝚎𝚌𝚒𝚊𝚕 𝚍𝚒𝚗𝚗𝚎𝚛 𝚊𝚗𝚍 𝚠𝚎’𝚍 𝚕𝚒𝚔𝚎 𝚝𝚘 𝚒𝚗𝚟𝚒𝚝𝚎 𝚢𝚘𝚞 𝚝𝚘 𝚜𝚑𝚊𝚛𝚎 𝚠𝚒𝚝𝚑 𝚞𝚜 𝚝𝚑𝚎 𝚘𝚙𝚙𝚘𝚛𝚝𝚞𝚗𝚒𝚝𝚢 𝚝𝚘 𝚜𝚒𝚝 𝚠𝚒𝚝𝚑 𝙹𝚊𝚕𝚎𝚗𝚎 𝚘𝚗 𝚞𝚙𝚌𝚘𝚖𝚒𝚗𝚐 𝚃𝚞𝚎𝚜𝚍𝚊𝚢, 𝙰𝚙𝚛𝚒𝚕 𝟺𝚝𝚑. M𝚎𝚎𝚝 𝚑𝚎𝚛𝚎 𝚒𝚗 𝚙𝚎𝚛𝚜𝚘𝚗, 𝚊 𝚞𝚗𝚒𝚚𝚞𝚎 𝚘𝚙𝚙𝚘𝚛𝚝𝚞𝚗𝚒𝚝𝚢 𝚝𝚘 𝚎𝚡𝚌𝚑𝚊𝚗𝚐𝚎 𝚝𝚑𝚘𝚞𝚐𝚑𝚝𝚜 𝚠𝚒𝚝𝚑 𝚒𝚗𝚝𝚎𝚛𝚎𝚜𝚝𝚒𝚗𝚐 𝚌𝚘𝚗𝚟𝚎𝚛𝚜𝚊𝚝𝚒𝚘𝚗𝚜 𝚠𝚑𝚒𝚕𝚎 𝚎𝚗𝚓𝚘𝚢𝚒𝚗𝚐 𝚘𝚞𝚛 𝚎𝚡𝚌𝚎𝚙𝚝𝚒𝚘𝚗𝚊𝚕 𝚏𝚘𝚘𝚍 𝚊𝚗𝚍 𝚠𝚒𝚗𝚎.

𝙲𝚘𝚞𝚙𝚘𝚗𝚜 𝚊𝚛𝚎 𝚟𝚎𝚛𝚢 𝚕𝚒𝚖𝚒𝚝𝚎𝚍 𝚏𝚒𝚛𝚜𝚝 𝚌𝚘𝚖𝚎 𝚏𝚒𝚛𝚜𝚝 𝚜𝚎𝚛𝚟𝚎𝚍 💁🏻‍♂️

𝙀𝙖𝙩 • 𝘾𝙤𝙣𝙣𝙚𝙘𝙩 • 𝙀𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚 𝙁𝙤𝙤𝙙 𝘾𝙪𝙡𝙩𝙪𝙧𝙚
𝙖 𝙣𝙚𝙬 𝙬𝙖𝙮 𝙤𝙛 𝙙𝙞𝙣𝙞𝙣𝙜 𝙚𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚𝙨

28/03/2023

𝙊𝙣𝙘𝙚 𝙪𝙥𝙤𝙣 𝙖 𝙩𝙞𝙢𝙚…
𝘵𝘩𝘦𝘳𝘦 𝘸𝘢𝘴 𝘢 𝘥𝘢𝘯𝘪𝘴𝘩 𝘺𝘰𝘶𝘯𝘨 𝘮𝘢𝘯 𝘥𝘳𝘦𝘢𝘮𝘪𝘯𝘨 𝘰𝘧 𝘤𝘰𝘯𝘲𝘶𝘦𝘳𝘪𝘯𝘨 𝘕𝘢𝘱𝘢 𝘝𝘢𝘭𝘭𝘦𝘺. 𝘚𝘵𝘢𝘳𝘵𝘪𝘯𝘨 𝘩𝘪𝘴 𝘫𝘰𝘶𝘳𝘯𝘦𝘺, 𝘰𝘯 𝘩𝘪𝘴 𝘸𝘢𝘺 𝘵𝘰 𝘊𝘢𝘭𝘪𝘧𝘰𝘳𝘯𝘪𝘢 𝘩𝘦 𝘸𝘢𝘴 𝘤𝘢𝘱𝘵𝘪𝘷𝘢𝘵𝘦𝘥 𝘣𝘺 𝘵𝘩𝘦 𝘣𝘦𝘢𝘶𝘵𝘺 𝘰𝘧 𝘢 𝘴𝘮𝘢𝘭𝘭 𝘳𝘦𝘨𝘪𝘰𝘯 𝘤𝘢𝘭𝘭𝘦𝘥 𝘙𝘪𝘣𝘦𝘳𝘢 𝘥𝘦𝘭 𝘋𝘶𝘦𝘳𝘰.
𝘏𝘦 𝘧𝘰𝘶𝘯𝘥 𝘵𝘩𝘦𝘳𝘦 𝘢 𝘴𝘮𝘢𝘭𝘭 𝘱𝘪𝘦𝘤𝘦 𝘰𝘧 𝘭𝘢𝘯𝘥 𝘢𝘯𝘥 𝘥𝘦𝘤𝘪𝘥𝘦𝘥 𝘵𝘰 𝘤𝘳𝘦𝘢𝘵𝘦 𝘩𝘪𝘴 𝘰𝘸𝘯 𝘸𝘪𝘯𝘦. 𝘈𝘧𝘵𝘦𝘳 𝘢 𝘧𝘦𝘸 𝘭𝘢𝘶𝘨𝘩𝘵𝘦𝘳𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘱𝘳𝘰𝘮𝘪𝘯𝘦𝘯𝘵 𝘭𝘰𝘤𝘢𝘭 𝘴𝘵𝘢𝘳𝘴 𝘩𝘦 𝘤𝘢𝘮𝘦 𝘰𝘶𝘵 𝘸𝘪𝘵𝘩 “𝘗𝘪𝘯𝘨𝘶𝘴”.
𝘛𝘰𝘥𝘢𝘺 𝘰𝘯𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘴𝘰𝘶𝘨𝘩𝘵-𝘢𝘧𝘵𝘦𝘳 𝘸𝘪𝘯𝘦𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘸𝘰𝘳𝘭𝘥. ~€1500 - 98-100 𝘙𝘗 - 2022~8𝘬 𝘣𝘰𝘵𝘵𝘭𝘦𝘴.
𝘛𝘩𝘦 𝘭𝘢𝘶𝘨𝘩𝘵𝘦𝘳𝘴 𝘢𝘳𝘦 𝘯𝘰𝘵 𝘴𝘰 𝘭𝘰𝘶𝘥 𝘢𝘯𝘺𝘮𝘰𝘳𝘦 😬

𝘕𝘰𝘸 𝘵𝘩𝘦 “𝘯𝘦𝘸 𝘬𝘪𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘭𝘰𝘤𝘬” 𝘪𝘴 𝘳𝘦𝘱𝘦𝘢𝘵𝘪𝘯𝘨 𝘢𝘯𝘥 𝘤𝘩𝘢𝘯𝘨𝘪𝘯𝘨 𝘵𝘩𝘦 𝘨𝘢𝘮𝘦 𝘢𝘨𝘢𝘪𝘯! 𝘛𝘩𝘪𝘴 𝘵𝘪𝘮𝘦 𝘪𝘯 𝘵𝘩𝘦 𝘮𝘺𝘵𝘩𝘪𝘤𝘢𝘭 𝘑𝘦𝘳𝘦𝘻 𝘸𝘪𝘯𝘦 𝘳𝘦𝘨𝘪𝘰𝘯…
𝙑𝙞ñ𝙖 𝘾𝙤𝙧𝙧𝙖𝙡𝙚𝙨 𝙋𝙖𝙜𝙤 𝘽𝙖𝙡𝙗𝙖𝙞𝙣𝙖
2𝘯𝘥 𝘴𝘢𝘤𝘢𝘥𝘢 𝘰𝘯𝘭𝘺 7.9𝘬 𝘣𝘰𝘵𝘵𝘭𝘦𝘥. 𝘐𝘧 𝘺𝘰𝘶’𝘳𝘦 𝘷𝘦𝘦𝘦𝘳𝘺 𝘭𝘶𝘤𝘬𝘺 𝘺𝘰𝘶 𝘮𝘪𝘨𝘩𝘵 𝘧𝘪𝘯𝘥 𝘰𝘯𝘦 𝘴𝘵𝘪𝘭𝘭 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦.

𝘐 𝘴𝘶𝘨𝘨𝘦𝘴𝘵 𝘵𝘰 𝘳𝘢𝘵𝘩𝘦𝘳 𝘣𝘰𝘰𝘬 𝘢 𝘴𝘦𝘢𝘵 𝘢𝘵 𝘰𝘶𝘳 𝘵𝘢𝘣𝘭𝘦 𝘢𝘯𝘥 𝘦𝘯𝘫𝘰𝘺 a 𝘨𝘭𝘢𝘴𝘴 𝘢𝘴 𝘪𝘵 𝘸𝘢𝘴 𝘥𝘦𝘴𝘵𝘪𝘯𝘦𝘥 𝘧𝘰𝘳 𝘺𝘰𝘶 𝘵𝘰 𝘣𝘦 😉.

𝙋𝘿.
𝙊𝙣𝙚𝙨 𝙙𝙧𝙚𝙖𝙢 𝙢𝙞𝙜𝙝𝙩 𝙘𝙝𝙖𝙣𝙜𝙚 𝙞𝙩𝙨 𝙥𝙖𝙩𝙝 𝙩𝙤 𝙗𝙚 𝙛𝙤𝙪𝙣𝙙 𝙨𝙤𝙢𝙚𝙬𝙝𝙚𝙧𝙚 𝙚𝙡𝙨𝙚.

𝙀𝙖𝙩 • 𝘾𝙤𝙣𝙣𝙚𝙘𝙩 • 𝙀𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚
𝙖 𝙣𝙚𝙬 𝙬𝙖𝙮 𝙛𝙤𝙤𝙙 𝙘𝙪𝙡𝙩𝙪𝙧𝙚

24/02/2023

_________________
𝙰𝚋𝚘𝚞𝚝 𝚕𝚊𝚜𝚝 𝚗𝚒𝚐𝚑𝚝 …
𝚆𝚎 𝚜𝚎𝚛𝚟𝚎 𝚜𝚒𝚖𝚙𝚕𝚎 𝚌𝚘𝚖𝚙𝚕𝚎𝚡𝚒𝚝𝚢!

𝙱𝚘𝚘𝚔 𝚢𝚘𝚞𝚛 𝚜𝚎𝚊𝚝 𝚊𝚗𝚍 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎 𝚝𝚛𝚒𝚙 𝚘𝚞𝚛 𝚖𝚞𝚕𝚝𝚒 𝚌𝚘𝚞𝚛𝚜𝚎 𝚝𝚊𝚜𝚝𝚒𝚗𝚐 𝚖𝚎𝚗𝚞
“𝚊 𝙲𝚞𝚕𝚒𝚗𝚊𝚛𝚢 𝙹𝚘𝚞𝚛𝚗𝚎𝚢”

𝟷. 𝙻𝚘𝚗𝚎𝚕𝚢 𝚜𝚊𝚛𝚍𝚒𝚗𝚎
𝙿𝚘𝚛𝚝𝚞𝚐𝚞𝚎𝚜 𝚜𝚖𝚘𝚔𝚎𝚍 & 𝚌𝚞𝚛𝚎𝚍 𝚜𝚊𝚛𝚍𝚒𝚗𝚎 𝚏𝚒𝚕𝚎𝚝. 𝙿𝚊𝚒𝚛𝚎𝚍 𝚠𝚒𝚝𝚑 𝙺𝚊𝚕𝚊𝚖𝚊𝚝𝚊 𝚝𝚛𝚞𝚏𝚏𝚕𝚎𝚍 𝚊𝚛𝚝𝚒𝚌𝚑𝚘𝚔𝚎 𝚊𝚗𝚍 𝚑𝚊𝚠𝚊𝚒𝚊𝚗 𝚋𝚕𝚊𝚌𝚔 𝚜𝚎𝚊 𝚜𝚊𝚕𝚝.

#𝟸 𝙱𝚊𝚍 𝚋𝚞𝚗𝚗𝚢 𝚜𝚑𝚘𝚝
𝙲𝚊𝚛𝚛𝚘𝚝 𝚌𝚛𝚎𝚊𝚖 𝚏𝚛𝚘𝚖 𝚘𝚞𝚛 𝚘𝚛𝚐𝚊𝚗𝚒𝚌 𝚏𝚊𝚛𝚖𝚒𝚗𝚐 𝚙𝚛𝚘𝚍𝚞𝚌𝚎𝚛𝚜. 𝙸𝚝’𝚜 𝚊𝚕𝚠𝚊𝚢𝚜 𝚜𝚞𝚛𝚙𝚛𝚒𝚜𝚒𝚗𝚐 𝚑𝚘𝚠 𝚘𝚞𝚛 𝚐𝚞𝚎𝚜𝚝𝚜 𝚛𝚎𝚊𝚌𝚝 𝚝𝚘 𝚝𝚑𝚎𝚒𝚛 𝚏𝚒𝚛𝚜𝚝 “𝚛𝚎𝚊𝚕” 𝚌𝚊𝚛𝚛𝚘𝚝 🥕…

#𝟹 𝙺𝚘𝚛𝚎𝚊𝚗 𝙱𝚊𝚌𝚌𝚊𝚕𝚊
𝙱𝚕𝚊𝚌𝚔 𝙽𝚘𝚛𝚠𝚎𝚐𝚒𝚊𝚗 𝚌𝚘𝚍 𝚜𝚎𝚛𝚟𝚎𝚍 𝚠𝚒𝚝𝚑 𝟹 𝚍𝚒𝚏𝚏𝚎𝚛𝚎𝚗𝚝 𝚝𝚢𝚙𝚎𝚜 𝚘𝚏 𝚔𝚒𝚖𝚌𝚑𝚒.

#𝟺 𝙿𝚘𝚞𝚕𝚎𝚝 𝚍𝚎 𝙱𝚛𝚎𝚜𝚜𝚎
𝙵𝚛𝚎𝚎 𝚏𝚊𝚛𝚖𝚎𝚍 𝚌𝚑𝚒𝚌𝚔𝚎𝚗 𝚋𝚛𝚎𝚊𝚜𝚝 𝚏𝚛𝚘𝚖 𝙱𝚛𝚎𝚜𝚜𝚎 𝚠𝚒𝚝𝚑 𝚊 𝚜𝚠𝚎𝚊𝚝 𝚜𝚘𝚞𝚛 𝚌𝚑𝚒𝚕𝚕𝚒 𝚌𝚑𝚞𝚝𝚗𝚎𝚢.

#𝟻 𝙴𝚜𝚌𝚞𝚍𝚎𝚕𝚕𝚊 𝚙𝚘𝚋𝚛𝚎
𝙾𝚞𝚛 𝚒𝚗𝚝𝚎𝚛𝚙𝚛𝚎𝚝𝚊𝚝𝚒𝚘𝚗 𝚘𝚏 𝚊 𝚌𝚕𝚊𝚜𝚜𝚒𝚌𝚊𝚕 𝙲𝚊𝚝𝚊𝚕𝚘𝚗𝚒𝚊𝚗 𝚠𝚒𝚗𝚝𝚎𝚛 𝚍𝚒𝚜𝚑.

#𝟼 𝙰𝚛𝚝𝚒𝚜𝚊𝚗 𝙲𝚑𝚎𝚎𝚜𝚎
𝚏𝚛𝚘𝚖 the 𝙼𝚘𝚗𝚝𝚜𝚎𝚗𝚢 𝚖𝚘𝚞𝚗𝚝𝚊𝚒𝚗.
𝚒𝚗 𝚝𝚑𝚎 𝚃𝚘𝚙 𝟷𝟶 𝚋𝚎𝚜𝚝 𝚌𝚑𝚎𝚎𝚜𝚎 𝚕𝚒𝚜𝚝 𝚘𝚏 𝚝𝚑𝚎 𝚠𝚘𝚛𝚕𝚍.

#𝟽 𝙰𝚛𝚝𝚒𝚜𝚊𝚗 𝚜𝚘𝚞𝚛𝚍𝚘𝚞𝚐𝚑 𝙱𝚛𝚎𝚊𝚍
𝙸 𝚗𝚎𝚟𝚎𝚛 𝚜𝚝𝚘𝚙 𝚝𝚘 𝚋𝚎 𝚜𝚞𝚛𝚙𝚛𝚒𝚜𝚎𝚍 𝚝𝚘 𝚠𝚑𝚊𝚝 𝚏𝚕𝚘𝚞𝚛 𝚠𝚊𝚝𝚎𝚛 𝚊𝚗𝚍 𝚝𝚒𝚖𝚎 𝚒𝚜 𝚌𝚊𝚙𝚊𝚋𝚕𝚎 𝚘𝚏. 𝙾𝚛𝚐𝚊𝚗𝚒𝚌 𝚏𝚕𝚘𝚞𝚛 𝚏𝚛𝚘𝚖 𝚊 𝟸𝟶𝟶 𝚢𝚎𝚊𝚛 𝚘𝚕𝚍 𝚖𝚒𝚕𝚕, 𝚂.𝙵𝚛𝚊𝚗𝚌𝚎 𝙼𝚘𝚞𝚕𝚒𝚗 𝚍𝚎 𝙲𝚘𝚕𝚊𝚐𝚗𝚎.

#𝟾 𝚃𝚑𝚎 𝚆𝚒𝚗𝚎 𝚙𝚊𝚒𝚛𝚒𝚗𝚐𝚜
𝚆𝚎 𝚜𝚎𝚕𝚎𝚌𝚝 𝚏𝚘𝚛 𝚘𝚞𝚛 𝚠𝚒𝚗𝚎 𝚕𝚒𝚜𝚝 𝚜𝚘𝚖𝚎 𝚘𝚏 𝚝𝚑𝚎 𝚖𝚘𝚜𝚝 𝚛𝚎𝚗𝚘𝚠𝚗𝚎𝚍 𝚠𝚒𝚗𝚎𝚜 𝚒𝚗 𝚝𝚑𝚎 𝚠𝚘𝚛𝚕𝚍.
𝙱𝚎𝚏𝚘𝚛𝚎 𝚊𝚗𝚢𝚝𝚑𝚒𝚗𝚐 𝚎𝚕𝚜𝚎 𝚝𝚑𝚎𝚢 𝚑𝚊𝚟𝚎 𝚝𝚘 𝚖𝚊𝚝𝚌𝚑 𝚘𝚞𝚛 𝚙𝚑𝚒𝚕𝚘𝚜𝚘𝚙𝚑𝚢 𝚊𝚗𝚍 𝚚𝚞𝚊𝚕𝚒𝚝𝚢 𝚜𝚝𝚊𝚗𝚍𝚊𝚛𝚍𝚜, 𝚗𝚘𝚝 𝚟𝚎𝚛𝚢 𝚍𝚒𝚏𝚏𝚒𝚌𝚞𝚕𝚝 𝚠𝚑𝚎𝚗 𝚢𝚘𝚞’𝚛𝚎 𝚜𝚞𝚛𝚛𝚘𝚞𝚗𝚍𝚎𝚍 𝚋𝚢 𝚜𝚘𝚖𝚎 𝚘𝚏 𝚝𝚑𝚎 𝚋𝚎𝚜𝚝 𝚅𝚒𝚗𝚎𝚢𝚊𝚛𝚍𝚜 𝚒𝚗 𝚝𝚑𝚎 𝚠𝚘𝚛𝚕𝚍

𝙴𝚊𝚝 • 𝙲𝚘𝚗𝚗𝚎𝚌𝚝 • 𝙴𝚡𝚙𝚎𝚛𝚒𝚎𝚗𝚌𝚎