Double-cooked tentacles Crispy on the outside but tender on the inside…. Crispy octopus tentacles cooked first at a low temperature, to give “melting” softness and then on the grill for the fragrant roasting. Cream of potato and saffron, black olive powder are the accompaniment to a dish that promises to thrill the palate.
Cabras bottarga petals, crostini with Cantabrian anchovies and Echirè butter from the Loire, fine swordfish and salmon carpaccio accompanied by a citronette emulsion, mussels with cherry tomato mousse, combined with geometric shapes of cheeses and Colonnata IGP lard from the Apuan Alps.
Culurgiones handmade according to the traditional and ancient Ogliastrina recipe. Fresh pasta filled with potatoes, pecorino cheese and mint, accompanied by tomato sauce and basil
1 scampi, 2 red prawns, 2 Tortolì oysters served plain, 1 Chef's tartare served with citronette sauce Selection of raw fish chosen from the best catch of the day offered with imaginative accompaniments from our cuisine, which by mixing passion and creativity will give culinary emotions
3 scampi, 4 red prawns, 6 Tortolì oysters served plain, mix of sashimi, 2 Chef's tartare served with citronette sauce Selection of raw fish chosen from the best catch of the day offered with imaginative accompaniments from our cuisine, which mixes passion and creativity they will give culinary emotions
A classic dessert with a delicate and velvety texture, homemade with fresh cream and vanilla. Served with your choice of: – berries, for a fresh and tart touch; – dark chocolate, intense and enveloping; – caramel, for those who love a soft and fragrant sweetness.
Exclusive single-serving semifreddo with a rich and crunchy chocolate biscuit base and a delicious Ciaculli late mandarin cream, plated with the chef's expert imagination
A base of tasty butter crumble welcomes the freshness of lemon cake with custard, a delicate vanilla mousse and cream wrapped in an elegant golden glaze.
The crunchiness of butter crumble embraces a delicate cheesecake cream with cream and a raspberry and strawberry jelly, for a unique symphony of flavors.
A creamy mixture of fresh cream and white chocolate, enriched with a layer of hazelnut crunch, on a sponge cake base. Covered with a veil of dark chocolate made with Santo Domingo cocoa paste.
Italy - IPA - 5.2% Vol Golden color with amber reflections Aroma: balance between the hoppy note and caramelized malt Fruity, herbaceous taste with citrus notes - IBU 32
Italy - Bock - 7.2% Vol Amber color with bronze reflections Structured aroma with notes of candied fruit, cocoa and caramel - Soft and full taste, notes of caramel and licorice - IBU 24