octopus, tomatoes, salsa verde, pickled lemon, smoked aioli, aroma bread

burnt, ponzu, mushroom puree, shimeji, cherries

pink seabream, gooseberry, watermelon, elderflower, jalapenos, buckwheat

goat cheese, bell pepper, Taggiasca olives, pistachio pesto, rosemary, foccacia

roasted hen, agnolotti with wild garlic, spring vegetables

of mussels, gamberro rosso crudo, cannelinni beans, seasonal vegetables

made from matured beef tenderloin, morels, pickled pepper, oxtail, tacos, grilled scallions, padron peppers

miso, truffle, wild broccoli, shiitake, blackberry, croquettes

goma dare, arancina, mixed salad, grapefruit, yuzu kosho

little gem, peas, fava beans, guanciale, aronia

sweetbread, chicory, baby carrots, sweet potato, ras el-Hanout, yoghurt