OCTOBER

Podolica Beef, Canestrato Pecorino Cheese, Swiss Chard A delicate raw beef dish with balanced savory depth and crisp, herby notes

King Oyster Mushrooms, Cocoa, Parsley A refined play of texture with aromatic roasted accents

Amberjack Sashimi, Celeriac, Oxidized Chocolate Balance between marine savoriness and toasted notes

Octopus, Miso, Ponzu, Squid Ink The sea harmoniously meets Asian flavours

Essence of the garden, precision of modern cuisine

Acquerello Rice, Red Prawn from Santo Spirito, Burrata, Capers, Lemon An elegant dish balancing marine sweetness with bright citrusy notes

Home-made Fusillone, sea anemones, spring onion and guanciale Marine embrace with smoky and crunchy notes

A timeless classic, skillfully reimagined

Lamb, Anchovies, Peppers, Jalapeño Aromatic softness and vegetal freshness in perfect harmony

Eggplant Parmigiana 2.0 A deconstructed classic, reinterpreted with finesse and fun

Amberjack, Tosazu, Avocado, Sea asparagus Ocean’s caress, umami and amber leaves, with a surprising twist

Sea bass, apulian truffle, spinach and Jerusalem artichoke Deep sea, wet earth and green velvet

A structured dessert with intensity, crunch, and creamy softness

Autumn sweetness between velvet and woods

Unusual balance between earth and lightness

Aromatic shadows and unexpected depth