Cuttlefish, shrimp, green and zucchini cream

Grilled fillet toasted with sea lettuce, yogurt, cucumber and horseradish, Tartare with Bernese sauce, cocoa bean and capers

Moeca tortelli, saffron and schie consommé

garum, aubergine puree and “bovoletti” snails

in oliocottura with apples from our garden and celery

Cherry sorbet and vinegar, roasted seaweed, Malt biscuit and small vegetables

Spirulina seaweed, yuzu panna cotta, oil and sesame seeds

Lemon balm scapece

Rose butter and fermented raspberries

Red bell pepper and "crusco" pepper

Onion from the garden and parsley sauce

Olive ice cream, celery and bay leaf jelly