Every evening from Monday to Sunday.

 

APPETISERS

White asparagus, morels and zabaglione | 3, 7 | € 20

Terrine Of Veal, tonkatsu and peanuts | 5, 6, 7 | € 22

Char, daikon, green apple and dill | 4, 9 | € 25

Baby squid, green peas, lard and red onion | 7, 14* | € 25

 

FIRST COURSES

Risotto ‘Vialone Nano’, tarragon, scampi and crusco pepper | 2, 7* | € 30

Ravioli of buffalo ricotta, bear garlic and Pioppini mushrooms | 1, 3, 7 | € 28

Spaghetto chitarra ‘Pastificio Mancini’, smoked butter and fermented lemon powder | 1, 7 | € 24

Gnocchetti with ricotta, parsley and sea urchins | 1, 3, 7, 14* | € 30

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MAIN COURSES

Pork belly, red pepper and spring onion | 6, 7 | € 34

Lamb, asparagus, yoghurt and spring herbs | 1, 3, 7 | € 38

Scallops, Glasswort, broad beans and dashi | 4, 7, 14 | € 38

Carrot, rice milk, parsley and miso | 6 | € 30

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DESSERT

Milk chocolate and raspberry | 1, 3, 7 | € 14

Pavlova, kiwi and mint | 3 | € 12

Strawberries, rhubarb and elderflower | 3, 7 | € 14

Yuzu and plum cheesecake | 1, 3, 7 | € 16

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Chef’s Tasting Journey | € 130