Our personal cuisine
SHORT JOURNEY
Six courses 75
MEDIUM JOURNEY
Eight courses 90
LONG JOURNEY
Twelve courses 130
Starters
Legumes, prawns and bergamot
26
Scallop “passatelli”, mussels, saffron and smoked scamorza cheese
28
Salmon trout, porcini mushrooms and spicy oil
30
First courses
Veal brain tortelli, raspberry vinegar and caviar
28
“Bottoni” pasta stuffed with caciucco sauce, laurel and brewer's yeast
22
Risotto with duck, peach and mustard
22

seasonality
elements

Main courses
Turbot, roast sauce white beans and endive
34
Veal tongue, chard and anchovy sauce
26
Lamb, salsify, pine nuts and currants
32


research
Desserts
Fig, almond and ricotta cheese
14
Pineapple, coconut and rum
14
Strawberry grapes, pistachio and white chocolate
14
*During booking please report any allergies and intolerances