5-course degustation menu


Hors D’Oeuvres

Amouse Bouche

Smoked eel, celery, apple, Watermelon radish

Steak tartare, oil, salt and shallot

Firsts Courses

Yellow risotto, burrata and rapini

Main Courses

Roasted Black Pig Coppa , small “cassëula”and its own sauce



Petit Fours

Pre dessert

The menu is served for the whole table (min. 2 persons).
Optional wine pairings by the glass.

Raw materials / Products blast chilled on site
Some fresh food of animal origin and fishery products served raw undergo blast chilling to ensure quality and safety, as described in the HACCP Plan pursuant to Reg. EC 852/04, and Reg. EC 853/04.

Before ordering, customers are invited to inform staff about the need to eat food not containing specific allergens.
All preparations may contain traces of nuts and gluten.

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