Cena ~ Menù di Lunedì

Selection of aged cured seafood, exotic fruit osmosis, drops of abbamele, and salty squid ink coral.

Slow-cooked baby octopus stew, Taggiasca olive and caper crumble, cherry tomatoes, crispy parsley, and pistoccu wafer.

Goat cheese sphere in panko crust, soft avocado filling, fennel on ice, and blood orange gel.

Deconstructed aubergine flan, San Marzano tomato essence, 36-month Parmigiano Reggiano foam, and basil powder.

Two textures of jicama with feta cheese, tomatoes and orange, and spicy paprika.

Homemade egg tagliolini, silky Sorrento lemon cream, raw Mazara red prawns, and thyme coral.

Risotto creamed with Akenta sparkling wine, oyster, courgette flowers, sea gel, and Pata Negra chips.

Gragnano pasta with soy and ginger marinated tempeh ragù, crunchy vegetable julienne, and cherry tomatoes with basil.

Scallop velouté with toasted coconut, almond milk foam, coffee powder, and croutons.

Monkfish medallion wrapped in crispy bacon, chard with almonds, mussel broth gelée, and sea air.

Torch-grilled prawns, asparagus in different textures, salted butter hollandaise foam, and lime gel.

Chicken breast in breadstick crust, confit cherry tomatoes, buffalo stracciatella foam, and basil coral.

Vegetable and chia seed spheres, baby spinach sponge, San Marzano tomato gel, and herb-flavoured bread crumble.

Homemade plated desserts