6 courses selected by the chef

4 courses selected by the chef

Chef’s signature dish made with different consistencies of potatoes and provola cheese fondue

Breadcrumbs filled whit Classic Neapolitan ragù (beef stew whit tomato) in “carrozza”

Cod creamed with artichokes and liquorice

⁠amberjack tartare served whit oyster sauce & finger lime

beef tartare, jelly tomato pine nuts, raisin and caciocavallo cheese

The restaurant will charge a 2 € supplement for a shareable portion

Octopus with grass peas and vanilla candied tomatoes

elica pasta served with pistachios milk, roasted spring onion and scampi

Pasta candle with caciocavallo cheese, broad bean popcorn and Crispino bacon

with sea urchins and friarielli

tubettone pasta, cannellini beans cream, tomatoes, duck breast and rosemary’s oil

ombrine fish, potatoes foam whit cauliflower & cumin

Marchigiana beef rear cooked filled whit asparagus parmigiana

Veal cheek braised in red wine with escarole and celeriac

With seasonal vegetables

Macarpone and Marsala foam with hazelnut praline and coffee spiral

Dark chocolate mousse with orange curd and cointreau

Almond sable pastry with pear compote, cinnamon cream and caramel