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Vegetarian Path
5 courses of freshness and lightness among vegetables, fruit and roots
Chef’s welcome
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Radishes with umeboshi sauce, strawberry, yogurt, caramelized sesame
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Rehydrated pepper, egg caviar, Parmigiano Reggiano
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Spaghettone “Monograno Felicetti”, beetroot, parsley
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Roasted cauliflower, hazelnut, capers and chocolate
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Almond milk panna cotta, lemon and coffee
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Menu Price
Price per person: € 70
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Tasting menu is proposed for the entire table
(Wine pairing, water and coffee € 60)
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Contemporary Path
5 courses of our cuisine vision
Chef's Welcome
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Raw red prawns, almonds, sea asparagus and lemon
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Egg cooked at low temperature 70° “cacio e pepe”, sumac, laurel
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Ravioli with with ossobuco, gremolada, finger lime, saffron
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Seared shi-drum, bearnaise sauce, truffle, pak choi
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Passion fruit, thyme, apple and ginger, mint
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Menu Price
Price per person: € 95
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Tasting menu is proposed for the entire table
(Wine pairing, water and coffee € 60)
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À la carte
Starters
Celeriac, Caprino cheese, fennel consommé, lovage and grape
- 22
Mediterranean-style cuttlefish cornets and yuzu
- 26
Fassona tartare, butter sauce, sage and hazelnuts
- 26
Raw red prawns, foie gras, porcini mushrooms, grape must
- 32
First Dishes
Pasta filled with Parmigiano Reggiano cheese, nashi pear, foie gras, balsamic vinegar
- 26
Ravioli with Iberian pork cheek, apple cider, porcini mushrooms and parsley
- 26
Risotto “Acquerello”, raw purple prawns and ginger
- 28
Saffron spaghettone “Monograno Felicetti”, raw scallops, sour butter, laurel
- 24
Main Dishes - The Fish
Salted cod, potatoes and pine foam, bell peppers, black cabbage
- 38
Lobster, butter and sage, saffron cauliflower, it’s claws
- 48
Main Dishes - The Meat
Pigeon, cardoncello mushroom, topinambur, pomegranate
- 38
“Fassona” fillet 46 °, lettuce, licorice, apple
- 38
Dessert
Not the usual Tarte Tatin
- 18
100% CHOCOLATE
- 18
Almond panna cotta, lemon, coffee
- 15
Passion fruit, thyme, green apple and ginger, mint
- 18
Dessert Wines
Condolcezza, Famiglia Olivini
- 15
100% Trebbiano di Lugana
Livon, Cumins
- 18
100% Picolit
Tenuta delle Ripalte, “Alea Ludendo”, Aleatico passito dell'Elba
- 18
100% Aleatico
Tasca d’Almerita, Malvasia di Capofaro
- 17
100% Malvasia
Our Concept
Rapid cooking, local products and attention to the raw materials are the protagonists of our new dishes, always putting the recognition and simplicity of every single ingredient at the first place. An Italian cuisine with a modern approach, guided by a young and dynamic brigade, united by the passion for cooking, with a Michelin-starred background. A suggestive location with a convivial yet intimate atmosphere, and the attention to the smallest details to make you feel at home.