Cena ~ Menù di Martedì

Pure prawns, tart green apple gel, candied celery, caramelised pineapple sponge, and a tzatziki veil.

Herb-marinated gravlax salmon, toasted peanut and fennel gremolata, mint kiwi soup, and toasted breadcrumbs.

Whipped feta mousse, fennel on ice, charred vegetables, vegetable ash powder, and brioche croutons.

Aged beef “fiocco”, mixed salad with edible flowers, 36-month Parmigiano Reggiano foam, and balsamic vinegar pearls.

Bintje potato purée with cherry tomatoes, green beans and tofu, Taggiasca olive crumble and dehydrated onion on Carnaroli rice chips.

Saffron creamed linguine, steamed mussels, zucchini in double texture, and mullet bottarga powder.

Artisanal casarecce with thyme lamb ragù, aged pecorino foam, and reduced Rosso del Sulcis wine gel.

Crispy lasagnetta with seasonal vegetables, basil chlorophyll, aged cheese cream, and tomato coulis.

Orecchiette tossed with turnip tops, crispy sausage, and smoked scamorza veil.

Tuscan-style tomato essence, basil stracciatella foam, rustic bread crumble, and extra virgin olive oil gel.

Seared sea bass fillet with crispy skin, Maghrebi-style carrots, deconstructed Masala crab sauce, and oriental spice coral.

Grilled beef, Chilean pebre sauce, wok-sautéed vegetables, and mango cream.

Low-temperature beer-braised pork fillet, plums in osmosis, gratin potatoes, and rosemary powder.

Seitan scallops, porcini mushroom cream, sweet-and-sour peppers, toasted sesame seeds, and soy and ginger gel.

Homemade plated desserts