Osobuko with caramelized vegetables, tender puree and wine sauce

This dish is a true symbiosis of tradition and modern culinary skills. Tender veal, cooked sous vide for 30 hours at 64°C, reaches extraordinary juiciness and literally melts in your mouth. And the marrow bone gives the dish a unique rich taste, making it a real delicacy. This is an exquisite combination of flavors and elegant presentation that impresses and is remembered for a long time. Enjoy the gastronomic symphony!