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6-course tasting menu

8-course tasting menu

Amuse-bouches

Amberjack, leek, Ponzu sauce, millet.

Pork rinds, beans ans sea urchins.

Celeriac, hazelnut, porcini mushrooms, Scamorza cheese.

Conchiglie pasta, shell sauce, pine nuts, lemon.

Risotto with cauliflower, ricotta and Kumquat.

Ombrine, bbq sea lettuce, almond, artichoke.

Venison, myrte, chard, roasted onion.

Aniseed rose cake, cream and wild strawberries.

Beetroot, cocoa, walnuts.