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Menù
Small Trip
Vitello
Low-temperature veal, Tuna foam and capers crumble.
Egg
Egg cooked at 63º, foie gras mi-cuit, Parmigiano Reggiano air and crispy white bread.
Ricotta quenelles
Fresh herbs and ricotta quenelles , soft taleggio, toasted black pepper and sage.
Cod
Cod fillet, Bagna Cauda and seaweed.
Bella Elena
Tartlet, pastry cream, pears, almonds and whipped ganache.
€ 49
The tasting menu is for the whole table
Big Trip
Veal
Low-temperature veal, tuna foam and capers crumble.
Egg
Egg cooked at 63º, foie gras mi-cuit, Parmigiano Reggiano air and crispy white bread.
Ricotta quenelles
Fresh herbs and ricotta quenelles , soft taleggio, toasted black pepper and sage.
Calamarata
Gragnano's calamarata, lobster and tomato confit.
Cod
Cod fillet, Bagna Cauda and seaweed.
Black Angus
Black Angus fillet , creamy potatoes and demi–glace.
Torrija
Sponge cake, caramelized Chantilly cream and yogurt ice cream.
€ 69