Appetizers

• Grilled artichoke, San Nicola pecorino, and charcoal oil 
• Fake "eat and drink" 
• Grilled cuttlefish, black ink foam, wild fennel, and grilled peas.

First Courses 

• Tagliatelle with lamb ragout, taleggio cheese, and dried tomato.
• Linguine with octopus, lemon potato foam, and sea lettuce.

Main Courses 

• Grilled lamb, carrot and thyme sauce, and coffee jus.
• Grilled octopus, spicy yogurt, tamarind, and puffed potato.

Dessert

• Coconut mousse, mango foam, and coconut crumble

Here, the cuisine is not chosen. It is followed. It is a gesture. A decisive rhythm. A mutual trust. The chef creates the journey. Some preparations exist only here. It is the most direct way to experience our cuisine. Amuse-bouche · 2 appetizers · 1 first or main course · pre-dessert · dessert

RECOMMENDED PAIRING — 25

3 glasses + dessert wine

The complete experience. More time. More storytelling. More depth. Amuse-bouche · 1 appetizer · 1 first course · 1 main course · pre-dessert ·  dessert

RECOMMENDED PAIRING — 25

3 glasses + dessert wine

Essential. Direct. Our most sincere way of inviting you into the kitchen. Amuse-bouche · 1 appetizer · 1 first or main course · pre-dessert · dessert

RECOMMENDED PAIRING — 20

2 glasses + dessert wine

Monkfish, guanciale, marinated and smoked egg yolk

Stewed onion, onion foam, taleggio

BBQ pork, spring onion sauce, and cooked lemon

BBQ artichoke, San Nicola pecorino, pecorino fondue, and charcoal oil

Garlic, oil, chili pepper, sea urchins.

Smoked butter, salted lemon, anchovies

Linguine with octopus ragout and lemon foam

Grilled octopus, yogurt sauce, grilled lettuce, and tamarind 

Grilled cuttlefish, lemon potatoes, black, salted lemon

BBQ lamb shank, carrot cream, coffee jus, and grilled shallot.

veal shoulder, onion foam, wine jus, and sautéed chard

Hazelnut cream, cocoa crumble, hazelnut foam

Lemon and timut pepper quenelle, cardamom tuille, and green apple sauce

Coconut cream, mango foam, and coconut crumble