Chef Federico Lauri

Salad with roasted baby lettuce, crunchy salad, fresh salad, bitter sauce, olive powder, cashew nuts cheese, iced raspberry (vegan)

Chickpea farinata with wild fennel vegetable tempura and black garlic Ajoli (vegan/vegetarian)

Polenta bignè stuffed with avocado mousse, glazed shallot. Gorgonzola foam optional (vegan/vegetarian)

Lentils falafel with mediterranean baba ganoush, pumpkin seed’s sauce and black sesame gomasio (vegan)

Ratatouille tarte Tatin, pinoli sauce, vinaigrette balsamic mint (vegan/vegetarian)

Spaghetti “cacio e Pepe” with smoked zucchini meatballs, pecorino cheese and black pepper (vegetarian)

Risotto with tomato water, garlic and hot pepper sauce, black garlic dressing, seaweed and tomato and parsley powder (vegan)

Cold pasta with aromatic pesto, almonds sauce and crunchy citric oil (vegan)

Basmati Rice with saffron and vegetables curry (vegan)

Plant burger, fermented cucumbers sauce, exotic ketchup, grilled vegetables, salad, burger bun and fried potatoes. Cheese optional (vegan/vegetarian)

Seitan “porchetta” with baked potatoes parmentier (vegan)

Beans soup with fried tofu, puffed rice and red sweet pepper powder (vegan)

A thousand leaves of eggplant parmigiana, tomato gel, Parmesan, basil and buffalo mozzarella foam (vegetarian)

Watermelon steak cooked at low temperature with Campari and miso, fermented daikon and salad with almonds cheese (vegan)

Coco dark chocolate brownie, English cream with passion fruit, aired passion fruit, Damiana gelè (vegan option)

Eclair with chantilly cream, white chocolate and red fruit powder

Glazed eggplant, hot pepper chocolate mousse, almonds milk, wild fennel dressing (vegan option)

Mango cheesecake

Mascarpone pistachio foam and homemade Savoyard with fruit liquor

Osmosis fruit salad with spices and vanilla foam (vegan option)

Whisky parfait, hazelnut biscuits and smoked pineapple mousse

Cod carpaccio with rose pil pil foam, tempura caviar and citrus gel

Tuna tartare with tuna sauce, fried capers and crunchy celery salad

Scampi “cacio e Pepe” pecorino cheese, black pepper and puffed pasta

Sphere of red shrimp stuffed with smoked burrata and roasted eggplant, sea asparagus and lemon

Grilled scallops, hazelnut sauce, truffle oil and osmosis carrot in cardamom

Anchovies in saör, crunchy vegetables in bittersweet pine nuts sauce and sultanas gel

Risotto with tomato and mussels water, palo santo smoked butter and tomato and parsley powder

Tagliolini (egg pasta), fish ragout and fish stew with saffron and basil oil

Spaghetti “aglio olio e peperoncino “ with sea urchins, garlic sauce, hot pepper sauce, black garlic sauce and seaweed powder

Redfish cannelloni and it’s sauce with anglerfish carpaccio and basil ginger gel

Quinoa risotto with octopus in double cooked roast potatoes, olives and osmosis onion

Glazed lobster with ebiaky, glazed spring onions, light guacamole and rice chips

Stuffed mackerel “scapece” with fried zucchini, balsamic vinegar, mint and garlic oil in bread crust with pistachio sauce

Turbot fish with sesame, salsify confit and meunière sauce

Common bass with manjar blanco, peanuts, corn sauce and crunchy corn

Marinated salmon with beetroot and grapefruit pink balsamic vinegar and avocado, beetroot and apple salad

Tuna tataki with miso sauce, kabaiaky dressing, fermented daikon and salad

Coco dark chocolate brownie, English cream with passion fruit, aired passion fruit, Damiana gelè (vegan option)

Eclair with chantilly cream, white chocolate and red fruit powder

Glazed eggplant, hot pepper chocolate mousse, almonds milk, wild fennel dressing (vegan option)

Mango cheesecake

Mascarpone pistachio foam and homemade Savoyard with fruit liquor

Osmosis fruit salad with spices and vanilla foam (vegan option)

Whisky parfait, hazelnut biscuits and smoked pineapple mousse

Salty meat cannoli stuffed with ricotta and Parmesan mousse, rucola pesto and bread waffle

Egg yolk cooked at low temperature, Dijon seeds, crunchy celery, sardine oil and capers powder

Fried double cooked eggs with sweet potatoes, truffle parmentier (robuchon style) and meat and mushrooms foam

Veal with tuna sauce foam, meat demi-glace and capper oil

Cappelletti stuffed with bull tail and Iberian pluma in karage sauce, sour butter sauce, crunchy spring onion, aromatic herbs oil and tomato powder

Milanese risotto, saffron, meat demi-glace with medulla and gremolada (lemon skin, sage and parsley)

Cannelloni with roasted beef diaphragm, sour besciamelle, mushrooms sauce with laurel and sumac powder

Tagliatelle with veal ragout, pecorino sauce, hazelnut oil and toasted cocoa crane

Roasted duck breast and leg cooked at slow temperature with honey and mustard roasted foie gras, champagne and truffle foie gras, terrine with brioche bread and orange with fennel salad

Rabbit porchetta stuffed with roasted potatoes, olives, onions and liver with spinach vichysoisse soup

Filet Mignon in smoked crust, melted potatoes with hazelnut butter and meat demi- glace

Beefsteak ribs cooked at low temperature, chimichurri, farofa with guanciale powder and glazed smoked eggplant

Coco dark chocolate brownie, English cream with passion fruit, aired passion fruit, Damiana gelè (vegan option)

Glazed eggplant, hot pepper chocolate mousse, almonds milk, wild fennel dressing (vegan option)

Osmosis fruit salad with spices and vanilla foam (vegan option)

Mascarpone pistachio foam and homemade Savoyard with fruit liquor

Eclair with chantilly cream, white chocolate and red fruit powder

Whisky parfait, hazelnut biscuits and smoked pineapple mousse

Mango cheesecake