Menu

with crispy quinoa and beetroot sauce

with porcini mushroom and gorgonzola cream

with pot roast and veal juice

with ricotta, minced beef, ragu and napoletan with tomato sauce and basil dressing

with veal juice and fresh spinach sautéed with garlic

with tomatoes confit, crescione sauce, chicken mayonnaise and chickpeas cream

(sea bass)

with lime consommé

with tomato datterino and parsley oil

with burrata, lemon zest, tomato datterino caramelized

with clams, lemon zest, cherry tomatoes and sea samphire

served with basil pesto, caramelized cherry tomatoes, black olive powder and Jerusalem artichoke cream

with coconut milk (vegan)

with quinoa, mix mushroom truffle oil, carrots dehydrated and black truffle fresh

with 3 tomatoes and basil, roasted tomato sauce, yellow and red confit datterino tomatoes and semidry cherry tomatoes

Sweet combines the softness of the hazelnut brownie, the consistency of the hazelnut cream and the freshness of the mango sorbet

Fake stones, pistachio and black cherry