Menu

Crunchy vegetable crudités, elderflower, Timut pepper

Smoked carrot and chorizo sauce, potatoes, sun-dried tomato

Clams, shrimp bisque, raw langoustine

Porcini mushrooms, pleurotus, black truffle

Romesco sauce, salsa verde, crispy celeriac

Chickpeas, roasted winter vegetables, preserved lemon

Smoked carrot and chorizo, potatoes, sun-dried tomato

Fennel, orange, radicchio, capers, crispy cuttlefish ink

Salmon, small vegetables, Barolo vinaigrette, smoked oil

Passion fruit beurre blanc, red radicchio

Cebo de campo

Broccoli, black truffle, almond

Pata Negra ragù, parmesan fondue

Clams, shrimp bisque, raw langoustine

Lobster, tomato and basil

Cacio e pepe, raw tuna tartare

Seafood, shellfish and oyster

Of fish and shellfish

Curly endive, mandarin, cashews, Taggiasca olives

Crunchy vegetable crudités, elderflower, Timut pepper

Almond cream, caper leaves, chicory, kumquat

Served with condiments

Avocado, celery, pomegranate, yuzu and sesame

Porcini mushrooms, pleurotus, black truffle

Jerusalem artichoke, roasted winter vegetables

Saffron hollandaise, turnip greens, hazelnut

Red prawns, calamari, langoustine, fish fillet with Urfa Biber mayo

Raspberry, sweet-and-sour mustard seeds, pumpkin, jus

Ju, potato, braised leek

Spanish-style French Toast: Served with cherry tomatoes, berries, and English cream

Served with Gin Risorgimento 5