Menu The Cellars 2025

with julienne of squid and buffalo stracciatella on shellfish bisque and explosion of sea urchins

on sour cream

on crushed courgettes

with turnip top cream, crispy bacon petals and smoked buffalo mozzarella stracciatella

on organic orange carpaccio, puntarelle and mayonnaise with hints of anchovy and lemon

with grilled cardoncelli mushrooms, parmesan fondue, potato chips and summer truffle powder

on chickpea hummus, panelle tagliatelle with rosemary and chili oil

with pumpkin, thyme and sausage on buffalo ricotta cream

with mint-flavored almond pesto and raw red and pink prawns

with Sicilian pecorino cream, zucchini chips and burrata

with chopped hazelnuts and honey-glazed prickly pears

with mashed potatoes and almonds, a reduction of its saffron sauce and sautéed chicory

on red onion jam, diced vegetables and leek chips

paired with our Chef's dishes