Starters

Raw swordfish carpaccio caressed by a zucchini cream, citrus compote and crunchy almonds: a surprising encounter of freshness, crunchiness and vegetal velvet.

Perfectly roasted octopus tentacle, served on a delicate tomato sauce. A light ricotta foam adds creaminess and harmony, while three crispy aubergine chips elegantly complete the dish. A refined balance between sea and vegetable garden.

Red prawn tartare on buffalo Stracciatella flavoured with truffle, lightly blanched broad beans from our garden, fruity extra virgin olive oil and black pepper. A delicate union between sea and land, in purity.

A journey through the flavours of the sea, in a dish that varies between tartare and carpaccios, changing according to the catch of the day, served with a drizzle of EVO oil and reduced sauces. A fresh, elegant starter rich in Mediterranean aromas.

Refined and colourful selection of typical inland specialities, featuring bold flavours and authentic aromas of island tradition.

Knife-cut fillet tartare, soy-marinated yolk, citrus compote, walnut crumble and basil oil. A play of textures between earth and umami.

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