Chef Ardenia Diamanti

Homemade cracker with sliced avocado and salmon eggs

Fresh oyster served natural with lemon

Fresh oyster with ponzu (soya and citric sauce)

Slightly and gently roasted oyster with a little bit of togarashi (Japanese chili)

Confit and roasted artichoke served with a mole (Mexican sauce) of pistachio and mint

Homemade ravioli filled with ricotta and truffle, served with mushrooms of season

Black cod marinated two days in white miso, served with burrata cream and spaghetti made with roasted yellow pepper

White chocolate elastic ganache with fruit season salad

A little dark chocolate, slightly salted and spicy

Roots salad, with Gorgonzola and walnuts

Cabbage lasagna with mozzarella Parmesan and crispy bacon

Handmade ravioli filled with ricotta cheese served with mushrooms and truffle

Pumpkin risotto and pumpkin seeds

Cod slow cooked in milk “mantecato style”, with chickpeas, crispy onion and lemon zest

Pork loin stuffed with balsamic vinegar and radicchio (Red chicory), with a bitter-sweet fresh endive salad

Apple strudel served with walnuts crumble and toffee cream

Decomposed tiramisu

The ratatouille inspired by the movie

Crepe with Brie, mushrooms and truffle

Sea bream a la meuniere with textures of courgette and crispy almonds

Tarte Tatin special edition

Cold avocado veloutè with “pico de gallo” of cucumber and tomato

Green taco with shrimps, pumpkin seeds sauce and creme fresh

Boneless chicken leg with dark chocolate sauce, crispy nachos and acid mango brunoise salad

“Dulce de calabaza”, hazelnut crumble and cinnamon whipped cream

Insalata di radici, gorgonzola dolce, miso e condimento alle noci

Risotto ai funghi, tar tar di gamberi e shiso

Baccalà marinato in miso, carciofi alla brace e consommé ai carciofi e pepe bianco

Zucca di Hokkaido glassata, gelato ai semi di zucca