Focaccia Portovino with creamy stracchino cheese, with a tomato dip infused with oregano.

Accompanied by marinated olives, thinly sliced mortadella, crispy Grissini, French fries with mayonnaise, fresh veggie crudités with tangy tartar sauce, savory popcorn, and rustic, house-made crispy bread.

The iconic fish of Alpine lakes: white trout with a hint of lemon. Served with tuna sauce, raspberry coulis, and arugula.

Bresaola from Valchiavenna beef, salami, and lardo. Sweet and sour red cabbage salad

black pepper, parsley, garlic, and cherry tomatoes

Saffron and Dijon mustard mayonnaise, mint, and pistachios.

With local cheese, garlic, sage, and plenty of brown butter.

"Martelli" spaghetti with a light tomato sauce, octopus, mussels, clams, squid, and shrimp.

"Martelli" bronze drawn spaghetti in a light tomato sauce, with octopus, mussels, clams, squid, and

Thin Ligurian focaccia with Stracchino cheese.

Thin Ligurian focaccia with Stracchino cheese, tomatoes, anchovies, capers, oregano, and garlic oil.

3 Oysters
3 Gambas
Marinated white trout tartare

Prawns, calamari, sand smelt, and crispy vegetables

Flavored with "Pestèda," a blend of Alpine salt with black pepper, garlic, sage, and aromatic herbs.

(Tagliata is a type of Italian dish where the meat is sliced thinly, often served rare or

medium-rare)

Slow cooked with butter and aromatic herbs.

Cantabrian anchovies and caper blossoms

Bresaola and marinated porcini mushrooms in oil

Prosciutto Crudo di S. Daniele DOP

Spicy Salami

Capers, anchovies and Oregano

With French Fries

With grilled peppers and eggplant