Noble cut of beef grilled, served with salt crystals and rosemary-scented oil to enhance its succulence

Tender and flavorful cheek, slowly braised in the local red wine Curtefranca, served with a light potato foam

Crispy on the outside and tender on the inside octopus tentacles, laid on a velvety potato cream and accompanied by sweet confit cherry tomatoes

Seared tuna with a crunchy pistachio crust, served with a sweet and sour balsamic vinegar reduction.

Fresh fish of the day cooked in the meunière style (butter, lemon, and parsley), served with tender sautéed spinach

Selection of fish and vegetables fried in a delicate and crispy batter, for a tasty and fragrant second course