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Sourdough, Focaccia and Extra Virgin Olive Oil Butter 50

White Asparagus, Saffron Hollandaise and Almonds   220

VBeef tartare, Strawberries Panzanella, Balsamic Vinegar   200

Grilled Octopus, Green Peas and ‘Nduja   220

Maccheroncini with Lamb Genovese and Parmigiano 250

Rabbit Plin, Red Pepper Glaze, Olives and Truffle  260

SEAFOOD pasta mista, chickpeas AND Fjord Shrimps 250

Fresh Tagliolini, Courgette, Bitter Almond, Citrus    240

Spaghetti Butter, Colatura d’ Alici and Rossini Black Caviar 300

Braised beef cheek, Potato Purée and Gremolata  260

Cod with Cannellini Beans and swiss chard   270

Smoked Aubergine, Miso, Rygeost and Polenta   240

Sweet

Tiramisu 100

Yogurt Gelato, Rhubarb and Hibiscus 100