Welcome to an evening of music, culinary delights, and radiant romance: Nuit des Lumières – the Candlelight Dinner Concert at MIRAGE. Immerse yourself in a one-of-a-kind setting illuminated by more than 2,000 flickering candles – a place where, for one night, time and space fade away.

On stage, a musical journey unfolds in three acts, masterfully performed by the Doreen Quartet under the direction of internationally renowned violinist and host of the evening Ieva Pranskutė . The quartet is made up of Ieva Pranskutė and Yerassyl Khamit on the Violin, Gustavo Lennertz on the Viola, and Mislav Brajković on the Cello.

The evening begins with a best-of classical music – from Mozart and Strauss to Vivaldi. In the second act, world-famous film melodies such as Harry Potter and Pirates of the Caribbean take the stage, before the night comes to an emotional close with modern pop classics by Coldplay, Ed Sheeran, and John Legend.

Before, between, and after these musical highlights, we will indulge you with exquisite cuisine – a total of 5 extraordinary courses, perfectly harmonized with the rhythm of the evening and served in an elegant atmosphere.

Whether a romantic couple or a stylish group of friends – every booking receives a private table to fully immerse in this unforgettable night.

A concert. A dinner. An experience of light, sound, and emotion.

Menu

Classic menu

Mise en bouche – Starter

Rustic organic crusty bread

Served in an elegant silver basket, accompanied by salted premium butter and homemade basil pesto

Entrée – Appetiser

Lachstatar mit Avocado, Gurke und frischer Kresse

Intermède – Intermediate Course

Blumenkohlvelouté mit Trüffelschaum und geröstete Haselnuss

Plat principal – Main Course Tafelspitz in Wein-Port-Sauce mit Wurzelgemüse und Rösti

Dessert

Tartufo Nocciola Creamy hazelnut ice cream with soft chocolate filling

Vegetarian Menu

Mise en bouche – Starter

Rustic organic crusty bread

Served in an elegant silver basket, accompanied by salted premium butter and homemade basil pesto

Entrée – Appetiser

Rote Rüben Tartar mit Avocardo und würzigen Kapern

Intermède – Intermediate Course

Blumenkohlvelouté mit Trüffelschaum und geröstete Haselnuss

Plat principal – Main Course

Frische Tagliatelle mit Trüffel, Kirschtomaten und Parmesan

Dessert

Tartufo Nocciola Creamy hazelnut ice cream with soft chocolate filling