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
 with yellow tomato broth, shrimp, black garlic, lemon, and anchovy 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 american potato and sake beurre blanc

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

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