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RESTAURANT KITCHEN
Call to Reserve: +39031516460

Lunch Menu

Starters

White prawn tartare, fava beans, soy and ginger -
Piedmont style Fassona tartare -
Selectional of seasonal vegetables -

First Dishes

Spaghettone, plum tomato, creamy Parmesan cheese, Ligurian basil -
Linguine pasta with Ligurian pesto -
Risotto "Acquerello", saffron from Abruzzo and beef sauce -

Main Dishes

Roasted sea bass, peas, spring early vegetables -
Milanese style spare rib, saffron sauce, potato puree -
Stewed Iberian pork cheek **, crispy polenta, Barbera d'Alba jelly -

Dessert

"Kitchen" Ice cream - 10
Tiramisù 2.0 - 12

Wine by the glass

Su'entu, vermentino di sardegna - 9
WHITE (vermentino 100%)
Lunae Bosoni, mea rosa 2017 - 99
ROSE (vermentino nero 100%)
Elena walch per sé 2017 - 9
RED (schiava 100%)
Sette Anime, Emma - 9
SPARKLING (glera 100%)

Lunch Menu Price

1 course to choice, glass of wine, water and coffee - 25
2 courses to choice, glass of wine, water and coffee - 35

Dinner Menu

Starters

Egg cooked at low temperature - 22
with mushroom powder, peas, white beans
Beef tartare, modern caprese salad - 24
Foie gras escalope, beetroot and raspberries - 28
Sicilian raw red prawns in "crazy" water - 28
Marinated yellowfin tuna - 26
with hazelnuts, raspberry, vegetables in umeboshi sauce
Selection of seasonal vegetables - 18

First dishes

"Potato and mussels pasta" ravioli - 24
with sea-urchin, peanut, lime
Buttons filled with parmesan cheese - 26
foie gras, nashi pear and beef sauce
"Acquerello" rice - 26
with raw beef meat, toasted onion, marjoram, black truffle
Linguine-flat spaghetti "Felicetti" - 26
with clams of the Adriatic Sea, parsley, lemon
Cold spaghettone - 28
with raw scampi, burrata, tomato water
Fusillone pasta - 22
with pesto sauce and sea asparagus

Main dishes

Calf sweetbreads - 30
with cawliflower with milk, turnip, lemon
Duck breast "de Barberie" - 34
with rhubarb, green asparagus, mizuna salad
Turbot, grilled lettuce, bergamot, roasted chicken jus - 28
Scampi, raw squills, fava beans, smoked provola cheese, raw ham consommé - 36
Sea bass "al sale" - 32
with potatoes, braised spring onion
Black Angus sirloin - 30
with balsamic carrot, aubergine, black garlic

Dessert

Oil, lemon and aniseed - 16
Chocolate textures, passion fruit - 14
Raspberry, fiordilatte, dark chocolate - 12
Tiramisù 2.0 - 12

Tasting Menu "5 K"

5 courses - 80
5 courses, water, coffee and wines included - 125
carpaccio
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.
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