Veal tongue, rosehip and pickled vegetables €29
Cured trout, curry, passion fruit and basil €29
Mussels, fermented white asparagus and wild garlic soup €28
Char fish tartare, peas and sorrel €30
Risotto, ricotta miso, raspberry and Szechuan pepper €29
Veal sweetbreads ravioli in an onion broth and rosemary oil €30
Linguine, butter, agone fish garum and amchoor €24
Fusilli, sea urchin, trout and wild garlic €33
Pike perch from lake Como, pistachio and caviar €39
Lamb, sheep’s milk kefir, broad beans and mint €39
Spit roasted pigeon, chicory and anchovies, in two servings €39
Sole and clams "Al verde"(green sauce with parsley, garlic, white wine and clams broth) €38
Marrow and saffron €16
"Spring / Summer 2030" €16
“Memories from a trip to Colombia” €16
Strawberries, walnuts and elderflower €16
Our proposal of five vegetarian courses
Tomato, almond and green olives
Roasted red pepper
Risotto, ricotta miso, raspberries and Sichuan pepper
Roasted lettuce and pistachio
Strawberries, walnuts and elderflower
A journey of 5 or 7 tastings chosen for you by our Chef.
Movement is the basis of the functioning of a kaleidoscope.
For this new menu we started from this idea, namely that of continuous movements:
between technique and thought, past and future, places, suggestions and perceptions, with the aim of leading you into our very personal sensory journey, discovering new frontiers of taste.
Cured trout, bone marrow, caviar and lemon
Smoked whitefish eggs and bitter salads
Pine nuts, sea urchin and sage
Almond, buffalo mozzarella, oyster and chicory
Mussels, fermented white asparagus and wild garlic soup
Borsat, sheep’s milk kefir and black olives
Veal sweetbread ravioli, onion broth and rosemary oil
Roasted lettuce and pistachio
Apricot, chanterelle mushrooms and tomatoes in pigeon sauce
Pigeon and peppers
"Peach Melba"
“Spring / Summer 2030”
