Nestled in the coastal charm of Voula, WeSud restaurant is where culinary artistry meets the soul-soothing magic of the Mediterranean. While their savory dishes dazzle, it’s the desserts that linger in memory, like the last notes of a symphony. Each sweet creation balances tradition and innovation, weaving textures, flavors, and a touch of poetry. Let’s wander through this menu of indulgence, one decadent bite (or sip) at a time.
Dame Blanche: A Love Letter to Chocolate
Picture a dessert so timeless it feels like a whispered secret. The Dame Blanche at WeSud is simplicity perfected: velvety Valrhona chocolate cascades over a cloud of vanilla ice cream, pooling into a glossy moat. But the surprise? A crackle of nougatine made from cocoa nibs, adding whispers of caramelized crunch.
The warmth of the sauce melts the ice cream just enough to blur the line between hot and cold, smooth and crisp. Every spoonful is a dance of contrasts, ending with the faintest echo of roasted cocoa. Nostalgic, yet daring. A classic reborn.
Black Forest: Dark, Decadent, and Reimagined
Close your eyes. Imagine a Black Forest cake that’s wandered through a moonlit woodland. WeSud’s version layers airy Valrhona chocolate mousse over a moist biscuit au chocolat, punctuated by tart cherry jelly. It’s a mosaic of bitter, sweet, and fruit-kissed tang.
The cherries aren’t mere garnish, they’re the soul of the dish, simmered into a ruby-red compote that bleeds into each forkful. Shards of dark chocolate crown the top, brittle and bittersweet. This isn’t your grandmother’s Black Forest. It’s darker, deeper, and utterly spellbinding.
Orange Cake: Sunshine on a Plate
If desserts had seasons, this one would be eternal summer. WeSud’s Orange Cake is a citrus dream: moist sponge soaked in zesty syrup, layered with mascarpone so lush it feels like silk. Beneath it all lies a chocolate biscuit base, a dusky counterpoint to the bright top notes.
The first bite is a burst of Mediterranean orchards, the orange’s tang softened by creamy mascarpone. Then comes the crunch of that biscuit, grounding the dish in earthy richness. It’s playful yet refined, like a sunbeam breaking through a storm.
Sugar-Free Cheesecake: Guiltless Bliss
Who said decadence needs sugar? WeSud’s Sugar-Free Cheesecake is a revelation. Creamy, tangy, and crowned with a jewel-like compote of strawberries and blueberries. The almond crumble beneath adds nutty warmth, while fresh fruit lends a juicy, sun-ripened finish.
This dessert whispers, “Indulge,” without a hint of remorse. The cheesecake’s texture is unapologetically rich, the compote vibrant and just-sweet-enough. It’s proof that restraint can taste like abundance, a dessert for both the health-conscious and the hedonist.
Sgroppino: The Dessert That Sparkles
End your meal with a cloud of effervescence. The Sgroppino here is part dessert, part cocktail: lemon ice cream swirled with vodka and Prosecco, served chilled in a coupe glass. Tart, creamy, and bubbly, it’s like sipping on a starry night.
The first taste is sharp citrus, softened by the ice cream’s silkiness. Then the Prosecco bubbles up, lifting the vodka’s warmth into a crescendo. It’s refreshing yet indulgent, a palate cleanser and a nightcap in one. Perfect for those who want their dessert to dance.
Final Bites
At WeSud, desserts aren’t mere afterthoughts, they’re stories waiting to be savored. From chocolate-laden classics to citrus-kissed surprises, each plate (or glass) invites you to linger, laugh, and lose yourself in flavor. So come hungry, leave enchanted, and let the sweetest part of your Voula evening unfold here.
After all, why should the Mediterranean sunset have all the magic?