• Fresh pasta with cuttlefish and tapenade
  • Sea bass with black Venere rice
  • Monkfish in “romesco” breadcrumbs with vegetables
  • Grilled tunafish with tomato and a oil of herbs
  • Octopus, sausage, potato, egg at 65º and truffle
  • Belly pork with scallop, mango and black garlic
  • Veal sweetbreads with parmentiere and sauce of roast
  • Home made veal hamburger with béarnaise sauce
  • Veal cheek with carrot marmalade