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

Chef’s take on traditional Ragù, accompanied by parmesan cheese fondue

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

Freshly caught fish assortment, depending on the availability of the day

Seared squid with eggplant caviar and panzanella

Bell peppers stuffed with Marchigiana steak tartare from Benevento and goat cheese

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

Octopus with string beans, oven-baked tomatoes and sea water foam

Saffron-flavored risotto topped with zucchini flowers, tomato reduction and ricotta cheese

Zitoni pasta with basil pesto and pine nuts milk, crunchy guanciale and black olives

Creamy sea urchin spaghetti pasta topped with green peppers

Fresh homemade tortelli filled with caciocavallo cheese, local mussels and zucchini

Turbot fish and potato side salad with string beans and arugula

Beef steak with a side of Neapolitan Eggplant Parmesan

Pork meat, potato flan and apple-flavored ketchup

Red mullet fish, creamy mozzarella cheese and sea urchins

Vanilla-flavored tartlet filled with 50% dark chocolate cream, coconut flakes and cherries

Mango semifreddo with raspberry and ruby chocolate

Rum and orange infused babà topped with apricot cream