Sea Menu

Scallop with liquorice powder and smoked ricotta mousse

Octopus meatball with marinated courgette and tomato powder on a pepper velouté

Chunk of Nordic cod with mango and passion fruit pearls

Cuttlefish 58, cooked at a low temperature of 58°, on a yellow pepper velouté and a vegetable medley

Spaghetti with lemon, parsley, and snapper tartare

Slice of amberjack, yellow datterino cream, cardoncelli mushrooms, and parsley oil

White chocolate mousse with meringue, basil, and lemon

Mojito sorbet, mango, and cocoa crumble

Biancofiore cappuccino with mascarpone cream infused with sambuca, coffee granita, and cocoa crumble



Chocolate shortcrust pastry and flambéed meringue

Land Menu

Oregano crostini with ricotta mousse and sweet-and-sour onions

Fassona tartare with miso mayo and crunchy courgette

Beetroot frisa with rocket pesto, buffalo mozzarella, and yellow datterino

Charred friggitello pepper, smoked burrata, and black olive powder

Melting aubergine with roasted datterino, sheep ricotta, and parsley sauce

Fettuccine with three types of tomato and sheep ricotta

Iberian pluma with roasted pepper

Black mulberry sorbet

Red fruit cheesecake



Caramel mousse with crunchy salted caramel