Stagione Primavera — 2026
Creamy burrata from Andria, heirloom tomatoes, fresh basil oil, aged balsamic, Maldon sea salt.
Hand-sliced Piemontese beef, truffle aioli, shaved Parmigiano Reggiano, baby capers, wild rocket.
Fresh egg tagliatelle, 6-hour slow-braised veal and pork ragù, nutmeg, dry white wine.
Carnaroli rice, Norcia black truffle, aged Parmigiano, Franciacorta reduction, chive oil.
800g Chianina T-bone, dry-aged 45 days, rosemary, lemon, Trapani sea salt. Serves two.
Whole roasted sea bass, Taggiasca olives, cherry tomatoes, dry white wine, fresh thyme.
Savoiardo biscuit, mascarpone cream, Arabica espresso, Marsala wine, unsweetened cacao.
Silky vanilla cream, Calabrian wildflower honey, bitter orange coulis, candied zest.
Prices include VAT · Allergen info available on request · Menu subject to seasonal change