The freshness of raw materials, the search for ingredients
to make a dish better and better, time dedicated to
conceive and think about everything that could make you rip
a smile to our guests
TURMERIC TACOS WITH GRILLED TUNA AND GUACAMOLE
JELLY WITH GOLDEN OCTOPUS
CROQUETTES FILLED WITH SHRIMPS AND MAYO WITH TRUFFLES
EGG IN SHIRT WITH TRUFFLE ON CREAM OF ZUCCHINI AND
TOASTED SESAME
CUDDLES FILLED WITH RAW SHRIMP AND STRACCIATELLA
CUDDLES FILLED WITH CARBONARA AND CRISPY CHEEK
SEASONAL VEGETABLES FLAN AND CHEF’S FANTASY CREAM
BOCCONCINI DI BACCALA ‘PORTUGUESE, FRIED IN TEMPURA ON
VELVETY OF NOSTRAL CHICKPEA
BRONZE DRAWN SPAGHETTI WITH SEA CARBONARA
TONNARELLI ALLA CARBONARA WITH TRUFFLE
PACCHERI WITH OCTOPUS SAUCE AND RAW BURRTA
GARLIC GUITARS, OIL, MEXICAN HABANERO SHRIMPS
FAGOTTINI FILLED WITH PEARS AND PECORICO, CREAM OF PARMIGIANO DOP, WALNUTS AND HONEY
PAPPARDELLE WITH DEER, HONEY, RED FRUITS
PICI LEMON, VODKA AND RICCI
RAVIOLI FILLED WITH LAMPREDOTTO AND MURALES GREEN SAUCE
SCIALIATELLI WITH CLAMS, BOTTARGA AND LIME
BEEF TARTARE WITH TRUFFLE AND STRACCIATELLA
BEEF TARTARE WITH BEERED MAYO AND GRAIN PETALS
BEEF TARTARE WITH GREEN APPLE, YOUGURT SAUCE AND
CARAMELED ONION
TUNA TARTARE WITH MINT AND SWEET MUSTARD WITH HONEY
TUNA TARTARE, BASIL REDUCTION AND AVOCADO PUREE
FRESH FRUIT SHRIMPS TARTARE AND ITS SAUCES
SHRIMP TARTARE, GINGER, LIME AND PAN BRIOCHES
DUCK BREAST COOKED AT LOW TEMPERATURE ON POTATO CREAM AND STEWED ONIONS
TUNA TATAKI IN SESAME CRUST ON SMALL TOMATOES AND NEST OF ZUCCHINI
LIGHT FRY OF SQUID AND CHIPS WITH SAUCE
ADULT BEEF FILLET WITH MUSHROOMS AND TRUFFLE CREAM
LARDELLED PRAWNS SHADED WITH COGNAC ON A MIXED BED
STINCHETTO OF BAKED PORK AND SAUTÉED SPINACH IN BUTTER
ARTISAN CUDDLES FILLED WITH HAZELNUT CREAM
DARK CHOCOLATE SOUFFLE ‘WITH HOT HEART ON PEAR AND CINNAMON CREAM
MILLEFOGLIE WITH CUSTARD CREAM AND STRAWBERRY JULIENNE
HAZELNUT SPICY BROWNIES WITH CREAM ICE CREAM
MANGO SEMIFREDDO WITH PASSION FRUIT AROMA