Quanto Basta

Air-cured and finished with pepper

Gently smoked over chestnut wood

Traditional spanish cured beef

Organic Apulian burrata, served with home-made tomato jam and basil oil

Grilled seared octopus served on potato foam and olive crumble

Thinly sliced veal meat with creamy tuna sauce and capers from Pantelleria

Baked eggplant variation served with three sauces: tomato, basil, Parmesan

Marinated amberjack, with spring onions, melon and aromatic foam

Homemade tartare with capers, anchovies and raspberry-marinated red onions

Mackerel fillet, served with glazed Borettaone onions and a delicate emulsion

Delicately sliced scallops with ajoblanco, bergamot-infused buttermilk, and trout caviar

Veal tongue, gently cooked for 30 hours, served with cauliflower giardiniera and salsa verde

with venus clams, chilli and Bottarga di Muggine

with guanciale from Norcia, Pecorino Romano D.O.P, black pepper and hand-stirred egg cream

homemade pasta filled with oxtail ragout, served on Parmesan and celery cream

Linguine in a rich prawn bisque, finished with sicilian red prawn tartare from Mazara del Vallo

homemade pasta filled with tender veal and mortadella, served with foam of 36-month aged Parmesan and beetrot powder

Homemade stuffed pasta with beetroot and buffalo ricotta, served with a delicate butter sauce, Parmesan cream and poppy seeds

Seabass fillet on pea purée, with young peas, delicate beurre blanc emulsion and trout caviar

Grilled lamb chops with seasonal green vegetables, and demi-glace sauce

Turbot fillet with a butter, lemon and white wine sauce and cuttlefish ink