Spanish Pata Negra ham selection (24 months seasoning), fig jam and pan tomate (1)
Marinated salmon** carpaccio, fennel foam, red beet gel, carasau bread and passion fruit caviar (1,4,7)
Amberjack** tartare and pineapple, served with lemon sorbet quenelle and balsamic vinegar caviar (1,4,7)
Homemade ligurian fresh trofie with typical ligurian basil sauce, buffalo stracciatella cheese and red prawn** tartare (1,2,4,7,8)
Spaghetti “Carbonara” style, with browned guanciale, egg, black pepper and Pecorino cheese (1,3,7)
Purple potato gnocchi with Fontina cheese fondue, steamed broccoli and cocoa beans (1,3,7,8)
Fresh homemade pasta filled with seabass**, his own gravy, cherry tomatoes, olives and capers’ flowers (1,3,4,9)
Low temperature cooked octopus* with potatoes cream, Taggiasca olives and pesto drops (4,8)
Tuna** cubes on smoked chickpeas cream, buffalo cheese “stracciatella”, spinach and lemon zest (1,4,7)
Amberjack** and prawns* , marinated with lime, red onion, cherry tomatoes and peppers (1,2,4)