À la carte menu

Creamy potato, crispy Tropea onion and Parmesan crumble

Parmesan zabaglione and drops of cuttlefish ink

Its own white chocolate cream, seared prawns and black garlic

Its own reduction, potato foam and red cabbage in two textures

Mazara del Vallo pink prawn and fried onion

Warm cuttlefish, burrata and rye bread

In a light sauce with seared scallops

With fresh bluefin tuna

Langoustine tartare, hazelnuts and black sesame

With oil-poached salt cod, Parmesan crumble and candied lemon peel

With roast potatoes

With vegetables

With tempura vegetables

Stockfish, leek, potatoes and cherry tomatoes

Soft potato purée and crispy red cabbage

With roast potatoes

Historic Venetian dish of mutton and cabbage