APPETIZERS
Ribs, hoisin pickles sauce and citrus | 20 €
Fassona tartare and burrata | 20 €
Tuna tataki in a pistachio crust, made with Tropea onion, wakame and grapefruit | 22 €
Salmon marinated with turnip and pink pepper, buffalo ricotta 18€ and cucumbers | 18 €
Egg 60 °, pecorino fondue and truffle | 24 €
FIRST DISHES
Pappardelle with wild boar sauce, salted ricotta 20€ and mint | 20 €
Buttons of stew, Parmesan fondue and porcini mushrooms | 24 €
Tajarin, amberjack blanquette, caviar and Shiso | 22 €
Handkerchiefs with spinach, mascarpone and lemon | 18 €
Risotto with 30 months Parmesan cheese and truffle | 28 €
MAIN COURSE
Dark of Iberian pluma, radicchio in Barolo and smoked celeriac | 26 €
Supreme of chicken, truffles and tubers | 26 €
Cheek, chicory, Cantabrian anchovies and aioli sauce | 24 €
Beef fillet with green pepper, escarole, raisins and pine nuts | 26 €
Mullet, provolone and romesco sauce | 26 €
Amberjack, artichokes and hazelnuts | 24 €
DESSERT
Ricotta and sour cherries | 15 €
Pistachio cheesecake | 15 €
Floating Île | 15 €
Chocolate mousse, salted caramel and cashews | 15 €