Our personal cuisine

SHORT JOURNEY
Six courses 75

MEDIUM JOURNEY
Eight courses 90

LONG JOURNEY
Ten courses 120

Starters

Legumes, prawns and bergamot
26

Scallop “passatelli”, mussels, saffron and smoked scamorza cheese
28

Carpaccio of sheep, shallots and almonds
28

First courses

Smoked herring ravioli, roasted potato broth and green apple
22

“Bottoni” pasta stuffed with caciucco sauce, laurel and brewer's yeast
22

Risotto with duck, winter melon and mustard
22

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seasonality

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Main courses

Mullet, borlotti beans and cabbage
32

Veal tongue, chard and anchovy sauce
26

Lamb, salsify, pine and nuts
32

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research

Desserts

Fig, almond and ricotta cheese
14

Pop corn, peanut, caramel and yogurt
14

Dark chocolate and blueberries
14

*During booking please report any allergies and intolerances