It is a proposal of three daily courses with the concrete and sustainable intention of changing them based on what our land and our sea offers.

Ask the dining room staff for availability.

Inspired by the square, by what the people have in common, by the gestures that have characterized our land. Bringing the best of the past into the future.

– Snacks

– Ice prawn* (2)

– Octopus salad, rocket, tomato and amaranth popcorn (14)

– Small tube with monkfish ragout, potatoes and salmoriglio (1,4,7)

– Cod from Longline* cooked in stew, “San Giuannidde” sauce and aromatic bread (1,4,12)

– Sporcamuss with vanilla Chantilly and black cherries (1,3,7)

- Small bakery

A path linked to the territory to respect the supply chain which activates a chain of sustainability, but looks outside the territory for techniques and new perspectives, enriched by the experience and past of the Chef.

– Snacks

– Raw seafood: scampi*, red prawn*, oyster (2.14)

– Carpaccio of cod*, almond, mandarin and bay leaf (1,3,7)

– Balfegò blue fin tuna* tartare, preserved truffle, nails and fennel (4)

– Spaghetti with caviar, cardamom and bread crust (1,4,7)

– Fried red mullet*, buffalo sauce, caviar and salad (1,3,4)

– Lightened chocolate cream, raspberry sorbet, rice sablè and lavender flowers (3,7,8)

- Small bakery

Italy

World

Texture: particularly creamy and soft

Character: complex, rather persistent

Aromatic notes: fresh, nutty, richly briny

1,4,7

Texture: silky, rather firm 

Character: flavourful, distinctive

Aromatic notes: aromatic, tannic, briny

1,4,7

Texture: silky, compact, bronze hue

Character: complex, persistent

Aromatic notes: nutty, buttery, sea urchin

1,4,7

Steamed lobster, 8 prawns*, 8 oysters

2,12,14

6 oysters, 4 langoustine*, 6 red prawns*, 2 blue fin tuna sashimi*, 2 fresh fish of the day sashimi*, 2 salmon sashimi*, steamed lobster, 10gr caviar

2,4,12,14

on ice 

2,12

2,12

2,12

served with oil and lemon 

4,6

to steam, to ice

2

to steam, to ice

2

to steam, to ice

2

Sophisticated and balanced, perfection!

Origin: Marennes-Olèron, Charente-Maritime, Brittany

14

Sweet tendency and aftertaste of dried fruit

Origin: Marennes-Olèron, Charente-Maritime, Brittany

14

Refined and balanced.

Origin: Marennes-Olèron, Charente-Maritime, Brittany

14

Remarkable balance between sweetness and salinity.

Origin: Marennes – Olèron, Brittany

14

tomato vinegar, extra virgin olive oil

14

bread, garlic, parsley, parmesan

1,7,14

rocket, hanging tomatoes and amaranth popcorn 

14

preserved truffle, tacks and fennel

4

almond, mandarin and bay leaf

4,8

pumpkin, capers and lemon

7

paleta of Iberico de Bellota ham accompanied by croutons and tomato cream 

1

turnips, pine nuts and bottarga

1,3,4,8,12,14

crab meat and shallot emulsion

2,7,12

creamed with caviar butter, cardamom and bread crust 

1,4,7

potatoes and salmoriglio

1,4,7

dish created with your choice of shellfish

minimum 2 people 

1,2

stewed, “San Giuannidde” sauce and aromatic bread

1,4,12

soft potato, peppers, bran pepper and dried tuna

4,7,15

buffalo sauce, caviar and salad

1,3,4

beef shortening, grilled spring onion and citrus fruits

6,7,9,12

lacquered with rosemary and miso barbecue, spicy Clementine sauce

6,9,10,11,12

Chocolate brownie, coffee, San Marzano mascarpone cream 

1,3,7,12

Chantilly cream with vanilla and black cherries

1,3,7

lightened chocolate cream, raspberry sorbet, rice sablè and lavender flowers

3,7,8

lemon, lime, orange, cedar, yuzu, bergamot, pomelo, kalamansi

– Chaource AOP (France), cow's milk.

– Pyramide Cendrée Auzanne (France), goat's milk

– Canestrato DOP (Puglia), sheep's milk 

– Port Shropshire and baby currants (Great Britain), cow's milk 

– Parmigiano Reggiano DOP 48 months (Emilia Romagna), cow's milk

with jams 

7

served with vanilla ice cream and eggnog

1,3,7,8