eight courses

LA SPIGOLA 4,14
Sea bass ceviche, crispy cereals, Asetra caviar and green curry sorbet

LA QUAGLIA 7,4,6
Quail with kefir foam, potato, mustard sauce and tamarind

LA RAPA ROSSA 1,3, 7
Beetroot, green sauce, tofu and caper leaves

IL RISOTTO 2,1,7,8,4
Risotto with yellow tomato water, langoustine, black garlic, lemon and anchovies caviar

LO SPAGHETTO 1,14
Spaghetto pasta with tosted onions, “totano” squid speck, chives and samphire

IL RAVIOLO 1,3,4
Raviolo pasta with “Controne” beans, nduja from the sea, amaranth, basil and samphire

LA CERNIA 4,14
Grouper fish, celeriac with lavander, passion fruit, shitake mushroom and katsuobushi

L’AGNELLO 1,3,8
Lamb in a salt crust with raspberry and hazelnut Béarnaise, black sesame and Nori seaweed

IL LAMPONE 1,3,7
Fermented raspberry, Kefir, dark chocolate cream and hibiscus flower sorbet