Menu & Wine

A taste
of now

Our menu is constantly evolving, driven by our desire to push the boundaries of Italian cuisine with global flavours and diverse influences, while favouring small local producers and celebrating the rich tastes of regional ingredients.

We serve menu arrangements from 3 to 7
courses customised to your taste and diet wishes.

Vegetarian options always available.

Take a look below to explore this week’s featured dishes.

BE CURIOUS

3 COURSES
€ 49.50
WINE PAIRING
€ 27.00

BE ADVENTUROUS

4 COURSES
€ 65.00
WINE PAIRING
€ 36.00

BE MORE

5 COURSES
€ 75.00
WINE PAIRING
€ 45.00

BE ALL

7 COURSES
€ 95.00
WINE PAIRING
€ 63.00

A TASTE OF NOW

ANTIPASTI

Leervis with Artemide rice, seasonal vegetable kimchi, codium, sea banana, and lemon emulsion.
Stockfish prepared two ways: sous-vide and cocchetta, served with celeriac, pointed cabbage, and emulsion.
Pheasant terrine with bacon, radicchio rosso, Brussels sprouts, and Limburg apple syrup.
Mosaic of organic veal with friggitelli, bimi puree, caramel lentils, and shoyu.
Gnocco fritto with wild mushrooms, burrata, and yellow egg cream.
Pumpkin flan with broccoli, Parmesan sabayon, and balsamic vinegar.

PRIMI

Spaghetti with octopus, cockles, Tuscan aglione, Piennolo tomatoes, and lemon zest.
Risotto with truffle, Robiola Rocaverano, and Jerusalem artichoke.
Tortelloni filled with pumpkin and buffalo ricotta, topped with Parmigiano.
Maltagliati with wild boar ragù.

SECONDI

Duck breast tam with grilled boletus in miso mayo, eggplants, and sea buckthorn jus.
Venison with parsnip, black cabbage, and plum sauce.
Ikajime seabass (GF) with pak choi, heritage carrot, sweet potato, and dashi beurre blanc.
Celeriac steak with chicory, Ustica lentils, black garlic emulsion, and vegetarian demi-glace.

DESSERT

Matcha flan with ginger crème anglaise and honeycomb.
Cremoso of figs and chestnut, mascarpone mousse with balsamic vinegar, and a tuile biscuit.
Lemon posset with Italian meringue, quince, and pomegranate.
Pear-ginger sorbet with cinnamon ricotta mousse, caramelized pear, and balsamic vinegar.

(menu items may vary according to availability of fresh ingredients from local, small-scale producers)