Lightly cured, truly irresistible: umbrine carpaccio marinated in balanced salt for a silky texture and deep flavour. Served with saffron and pecan brioche, yellow melon and chard.

Our most famous starter. Boneless red mullet in Panko breading, served with fennel, ginger & soy salad.Crispy, fresh, irresistible.

Sea crunch: mackerel fillets wrapped in light puff pastry, served with cabbage and apple for a fresh, aromatic touch. Cannellini beans add creaminess and depth — a dish that combines technique, comfort and the scent of the oven.

Smoked and fruity: smoked dentex carpaccio with kiwi, blueberries and raspberries — a fresh, aromatic play between sweetness and acidity. Buffalo mozzarella adds softness, while a black-tea coulis finishes with an elegant, tannic note