Chef Matteo Bono

- Green bean salad with almonds, onion and parmesan (veg)

- Grilled caponata of zucchini, aubergines, celery, onion pickles and confit tomatoes (veg)

Saffron risotto with slow-cooked beef cheek and mozzarella foam

Coconut mousse , mandarin and passion fruit , cocoa crumble

Marinated anchovies, sweet-and-sour onions, pistachio crumble, and citrus-infused olive oil

Sicilian pasta with Sardines and toasted breadcrumbs

Swordfish tartlet with eggplant, pine nuts, raisins, bread chips, and fennel-orange-onion-pomegranate salad

Tarte citron

Burrata with citrus salad, fennel, Taggiasca olives, and pickled Tropea onion

Tagliolini with broad bean cream, bottarga, saffron emulsion, and caramelized hazelnut

Swordfish tartlet with eggplant, pine nuts, raisins, bread chips, and fennel-orange-onion-pomegranate salad

- Chickpeas panella, black Nebrodi pork lard, flaked black truffle and its mayonnaise

- Red prawn risotto , almond cream , confit lemon

- Tuna tataki served with watermelon, wild herbs, red fruits. And burrata

Coconut mousse , mandarin and passion fruit , cocoa crumble

Raw artichoke salad, rocket pesto, black truffle and Parmesan, hazelnuts, mint and tonka bean sorbet

- Slow cooked egg, truffle potato foam, roasted hazelnut and passion fruit emulsion (veg)

Confit fish of the day, celeriac cream, green bean and berry salad, lime-vanilla dressing, and raspberry

Tarte citron