Sicilian carpaccio of skrei
with olives, dried tomatoes and ventresca di tonno
€ 16

Carpaccio of pulpo with giardiniera vinaigrette
€ 17

Salad of marinated violet artichokes
and scaglie di caciotta
€ 16

Sicilian salad of wild prawns, fennel
and orange fillets
€ 15

Bricolage of calf’s sweetbread and marrow
with galantina of calf’s head, young artichokes and Balsamico Tradizionale
€ 16

Culatello di Zibello with figs and Balsamico Tradizionale
€ 19


Sellerieravioli mit Perigord Trüffel
€ 22

Spaghetti alla chitarra with sea urgin
€ 20

Risotto with porcini and wild blueberries
€ 19

Ravioli of Irish rock oysters and spinach
€ 19


Livornese cacciucco of crayfish, mediterranean fish
and mussels
€ 25

Steamed fillet of white halibut
with shimeji mushrooms, spinach, spring onions
and ginger
€ 28

Fillet of turbot in Pancetta di Parma
with barbera fond, violet artichokes and shallots
€ 30

Whole gilthead seabream in saltcrust
with squeezed potatoes, rocket salad and olives
- filleted at the table –
each € 29

Breast and club of Nantaise duck
with purée of cervil roots and confit of red onions
€ 34 

Odefey free range Bresse chicken al limone
with rosemary potatoes and Sicilian olives
€ 29

Young goat from the oven with beluga lentils
€ 29

Tagliata of Wagyu beef from the hot stone
with sauteed vegetables
 € 39