eight courses

LA SPIGOLA 4
sea bass with “Datterino” tomato water, Taggiasca olives and Pantelleria capers

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

LA RAPA ROSSA 6,11,12
beetroot with tofu and avocado mousse, sesame chips, vinegar and miso dressing

IL RISOTTO 2,1,7,8,4
risotto with yellow tomato water, shrimp, black garlic, lemon and anchovy colatura caviar

IL PACCHERO 1,4
pacchero pasta with “Baccalà”, beetroot, burnt lime, chives and pil pil sauce

LO GNOCCO 1,3,7
spirulina seawee, mozzarella water, smoked beef, wild garlic, samphire and black lemon

LA CERNIA 4,7,12
gruper fish with roasted artichoke, sake beurre blanc

L’ANATRA 6, 12
duck with Barolo Chinato, lemon ponzu sauce, celeriac and blackberries

IL LAMPONE 1,3,7,8
fermented, 75% dark chocolate, almond and hibiscus flower sorbet