• Seared scallops with bread cream, horseradish, smoked eel, and buttermilk
• Seared goose foie gras, tamari, rice, parsley root, and nori seaweed

• Chef's signature dish: Tajerin (fresh egg pasta) with sea urchins, nori seaweed, and Sauris guanciale

• Amberjack with sweet and sour shiitake mushrooms, coconut, and lime
• Charcoal-grilled pigeon with pumpkin, orange, and tamarind

• Pear with caramelised bread and fennel flowers

• Mountain beetroot with Bronte pistachios, raspberry and cumin purée, chickpea crisp, and raspberry and beetroot sorbet
• Chef's speciality: Mazara Red Prawn with passion fruit, carrot, ginger, and warm butter

• Risotto (San Massimo Riserva rice) with baked pumpkin and guinea fowl ragout
• Rabbit ravioli with lobster ragout, pine nuts, and Taggiasca olives

• Kohlrabi with miso sesame sauce, hazelnuts, Abate pear, and ginger
• Wild Sea Bass with burnt leek, Amalfi lemon, fresh herbs, and butter-whipped dashi

• Chocolate (Tulakalum 75%) with pumpkin and ginger
• Beetroot with goat cheese, raspberry, and red shiso

Discover here the full menu