Chia seeds crispy pastry, umami mushroom duxelle, “vignarola” souted spring vegetables and soft herbs

White asparagus, this season's gem, served with chipotle paté, flowers, sprouts, and stimulating contrasts

Coconut milk scented as in Indochina, yuzukosho almond veg-cheese and carrot in different shapes

Plant-based risotto creamed with celeriac and herbs, seared asparagus, green peas, and saffron emulsion

Portobello mushroom Milanese, served with 3 coloured chiffonade, to enjoy with playful Japanese sides accompaniments

A delicate gradient of seasonal flavours, from savoury to sweet

Vaporous Sicilian almond and vanilla foam with banana stracciatella, apricot jam and crumble with its stone, Vidamà chocolate mousse

Fragrant cocoa raviolo, filled with ricotta and orange zest, with fresh pineapple and strawberry coulis

Rhubarb poched in a delicate syrup, white chocolate mousse and tonka bean, pistachio short pastry, lemon and elderflower sauces

Tiny pan brioche infused with tomato water, gently smoked aubergine, summer pickle and officinal herbs

Different flavors and textures from the Mediterranean sea, with drained yogurt and colorful salads; praise to the many cultures that border our sea

A refreshing Cantaloupe melon gazpacho meets a delicious pea and lemon cream with green beans diced

Warm Enkir spelt Pappardella with edamame, friggitelli, mushroom in Japanese style and its dashi

Delicious eggplant marinated and then served in crispy breading, thin carrots in warm colors and enveloping lovage sesame sauce

A delicate gradient of seasonal flavours, from savoury to sweet

Vaporous hazelnut and vanilla foam with sour cherry sorbet, sakura jam and crumble and mousse of chocolate “Criollo Canoabo”

Sweetly spiced tomato with basil heart, seasonal fruits and vegetables, elderflower sauce

Plant-based declination of French cake with the extraordinary taste of the tropics: coffee, white chocolate “Amatika” and exotic fruits