21 th – 22 th April 2019

Chef’s Welcome
Guinea Fowl
Mushrooms, Roots and Hazelnuts
Red Pepper Cannolo
Lamb, Mint and Pecorino
Parmigiano Raviolo
Artichokes and Bottarga
Roasted Cod
Bread and Onion
White Chocolate
Extra Virgin Olive Oil and Matcha Tea
Petit Four
Colomba and Custard

menu     100
with wine pairing     150

Bookings requests are acquired through the form below.

The same day of the booking request you will be contacted by phone for confirmation.
The availability for the date and time selected could not be granted if you have not been contacted by phone.
Reservations for tables with 7 or more people could only be made by phone.