Menu a la carte

smoked burrata, pepper mojo, and ancient Timilia grain bread

and Jerusalem artichoke foam with mint

Stuffed with whipped stracciatella, raw red shrimp and shellfish cocktail drops

green sauce with celery leaves, dandelion capers and cacio e pepe croquettes

and creamy egg

cream of turnip tops, lake sardines and chilli pepper

Zincarlin goat cheese stuffed with beetroot velouté in a wood-fired oven

in oxtail sauce and pecorino fondue

stuffed with finocchiona, potato rösti and dandelion

galician style, broad bean macco, wild mushrooms and dried cherry tomatoes

mixed spring herbs

of veal with green pepper, spinach and monk's beard

Arabica namelaka, salted caramel sauce and pistachio cream

white chocolate and pine nuts

Chantilly and strawberries

filled with zabaglione, fried cream and rosehip gratecu

with maraschino cherry