Grilled monkfish with celeriac cream, mashed sweet potato, cardoncelli mushrooms, and blueberries.A journey between forest and sea, delicacy and depth.

Grilled sea bass served with coconut & corn cream, zucchini, and red wine reduction.Classic, simple, surprising.

Scorpionfish in guazzetto of beetroot, cauliflower, and squid ink.Intense, earthy, marine.