The heart of nature, Euro 140,00
A journey of engaging flavours, created with respect for our beloved Planet and all its inhabitants
Sun harbor
Tatin in a savory key with Delica pumpkin in three variations, Satsuma tangerine sauce scented with lemongrass
River of five colors
Slowly and sweetly cooked roots, covered with colorful contrasts waiting to be discovered, crispy corn wafers
Daya (sympathy)
Creamy Thai red curry, ginger lentil pâté, and seasonal pearls
Navel of the world
Plant-based risotto creamed with many of herbs, delicious chestnuts, flame grilled pleurotus and horseradish
Nothing is lost, nothing is created, everything is transformed
Our homemade glazed tempeh, tasty leaves vigorously sautéed, toasted leek and vegetable demi-glaze
Watercolour
A delicate gradient of seasonal flavours, from savoury to sweet
Gong
Different chocolate textures served with banana ice cream, pears, raspberry and white pepper compote
Golden womb
Milk and Madagascar vanilla panna cotta, in a shape of an egg with currant contrast, served with fresh mango and lassi
As good as gold
Fig bread inspired by Valtellina, well glazed with orange caramel, cinnamon sorbet and concord grape cream
Discovery through tradition, Euro 140,00
A journey through our cuisine, where each dish celebrates Nature and its extraordinary flavours
Sun harbor
Tatin in a savory key with Delica pumpkin in three variations, Satsuma tangerine sauce scented with lemongrass
Under a colored blanket
A walk through autumn flavors with a heart of sweet and sour red cabbage, baked ricotta cubes, pomegranate and other surprises, hidden by a tasty coat
Karuna (benevolence)
Rich amber broth of sweet vegetables, tortello stuffed with duxelles of precious mushrooms, chives
Smoke aroma
Late tomato-filled raviolo with gently spicy chard, gran Kinara fondue, light tarragon pesto, ume sunflower seeds and smoky scent
Descent to the trevi Arch
Grilled romaine lettuce seasoned with Mediterranean tapenade and pecorino cheese, served with a sage potato rosti
Watercolour
A delicate gradient of seasonal flavours, from savoury to sweet
Gong
Different chocolate textures served with banana ice cream, pears, raspberry and white pepper compote
Golden womb
Milk and Madagascar vanilla panna cotta, in a shape of an egg with currant contrast, served with fresh mango and lassi
As good as gold
Fig bread inspired by Valtellina, well glazed with orange caramel, cinnamon sorbet and concord grape cream
Wine and Beverages
A sensory journey through carefully selected wines, alcohol-free creations and fine infusions.
Lunchtime
From Tuesday to Friday, choose between a three-course menu or our Quadro Plate.
