Gunther's Modern French Cuisine
Cold Angel Hair Pasta with Oscietra Caviar
An Icon of Gunther’s Culinary Legacy Since 2005
Since its introduction in 2005, this dish has become a signature at Gunther’s
Fine strands of angel hair pasta are gently cooked, then lightly chilled to preserve their delicate texture. The pasta is tossed in a truffle-infused dressing, lending an earthy depth without overpowering the natural flavor of the noodles. Each bite is smooth, cool, and subtly savory.
To finish, a generous spoon of Oscietra caviar is added — its firm pearls offering a refined burst of brininess that complements the richness of the truffle. The result is a dish that is elegant in presentation and precise in taste — combining temperature, texture, and flavor in perfect harmony.
Celebrated for its clean composition and finely balanced flavors.
Atop this bed of refined simplicity lies a generous spoon of premium Oscietra caviar — prized for its firm pearls, golden sheen, and complex flavor profile. The briny burst of the sea mingles with the warm depth of truffle, creating a sensory interplay that is both graceful and indulgent
Served in its minimalist form, the dish speaks volumes through its restraint — a celebration of ingredient integrity, craftsmanship, and pure gastronomic pleasure. It is not merely an appetizer, but an experience that embodies the spirit of Gunther’s: refined, contemporary, and quietly unforgettable.
