Chef Ylenia Parente

Selection of cured meats and cheeses

Beef tartare with egg yolk and mustard

Beef and veal meatballs with yogurt and mint sauce

Baked savoy cabbage rolls with provola cheese

Gourmet veal with tuna sauce

Malloreddus alla Campidanese (sausage and saffron ragù

Fregola with lamb ragù and pecorino cheese

Slow-cooked suckling pig dumplings with cabbage in three textures, its own sauce, and Parmesan cream scented with truffle

Lasagna with zucchini and sausage

Culurgiones with potatoes and pecorino cheese,fresh tomatoes and basil

Risotto with savory cabbage,potatoes and truffle

Oven-roasted suckling pig with rosemary potatoes

Low-temperature cooked beef cheek with its sauce and potato cream

Braised beef with potatoes

Mixed grilled meats

Sliced beef with mixed vegetables

Tiramisù

Panna cotta

Mousse mascarpone with cruble and chocolate

Mousse ricotta and agrumi with fried carasau

Fried octopus with soy mayonnaise and mixed salad

Octopus salad with potatoes, cherry tomatoes, and Taggiasca olives

Julienne-cut squid with cherry tomatoes, onion, and basil

Rey mullet meatballs with cuttlefish ink mayonnaise and lime

Red prawn tartare carpaccio with its own mayonnaise and orange

Catalan-style lobster

Seared prawn with rosemary chickpea cream

Seared octopus with potato cream and parsley gel

Cuttlefish ink culurgiones stuffed with sea bass, zucchini cream, mussels, and bottarga

Tagliatelle with clams and bottarga

Seafood fregola

Paccheri with scorpionfish, zucchini flowers, and saffron

Tagliolini with red prawn tartare, its bisque, zucchini and zucchini flowers, burrata, and bottarga

Cuttlefish risotto with its ink and pea cream

Spaghetti with anchovies, chili pepper, black garlic cream, and herb bread crumble

Sesame-crusted tuna tataki with fennel and orange salad

Grey mullet fillet with parsley sauce and zucchini, served with lime-marinated red prawn

Prawns in white wine

Tempura prawns and mixed vegetables

Fish fillet stewed with olives, potatoes, and Malvasia wine

Stewed fish steak with cherry tomatoes, olives, and capers

Salt-crusted fish

Mixed grilled seafood

Panna cotta

Tiramisù

Mousse ricotta and agrumi with fried carasau

Mousse mascarpone with cruble and chocolate

Linsensuppe mit Schweinebauch

Lauch- und Kartoffelsuppe mit angebratenem Tintenfisch

Gegrillter Oktopus mit Kichererbsencreme

Tomatensuppe mit Croûtons

Risotto mit Steinpilzen und Parmesan

Pasta mit Sahne, Gorgonzola, Spinat und Guanciale

Tagliatelle mit Rinderragout und Artischocken

Rinderbraten mit Ofenkartoffeln

Schweinelende mit gemischtem Gemüse

Fischsuppe

Tiramisù

Panna cotta

Strudel di mele