5 Course Menu

9 and 11 course Menu

Our course

5 Course Menu

9 and 11 course Menu

Our Course

Il mare adesso

A journey to discover the Adriatic Sea

Sea

Razor Clam, Scallop, Sea Bass, Fatty Erbs and Tarragon Sauce

Chitarra

Spring Onion Kombucha, Green Pepper, Fig Leaf Kefir and Bottarga

Adriatic Rice

Oliva tenera Ascolana, Amberjack, Orange and Fennel

Grouper

Shellfish Miso, Verben and Endive filled with Marine creams

Coccobello al mare

5 Course Menu

80

3 Glass Wine Pairing curated by our Sommelier

35

Coperto and Bread

5

Coffee and Petit Four

5

The Menu choice will be for the entire party

Hic et nunc

Here and now, our Future is born

An all-encompassing experience resulting from our continuous research and experimentation. A path that removes the distances between space and time to capture the urgency of the moment. A frame of an instant before it vanishes in its fleetingness.

9 Course Menu

110

5 Glass Wine Pairing curated by our Sommelier

55

11 Course Menu

140

7 Glass Wine Pairing curated by our Sommelier

80

Coperto and Bread

5

Coffee and Petit Four

5

The Menu choice will be for the entire party

Starters

À la carte

Sea

Razor Clam, Scallop, Sea Bass, Fatty Erbs and Tarragon Sauce

Cabbage in "Red"

Bitter Almond, Juniper reduction and Smoked Eel Sauce

Grilled Onion

Sour Cherry Jam, Bread with Coffee Powder and Liver “Cacio e Pepe”

Snails through the Hills of “Le Marche”

Civet Sauce, Hazelnuts, Aromatic Salad and Black Truffle

26

Primi

À la carte

Chitarra

Spring Onion Kombucha, Green Pepper, Fig Leaf Kefir and Bottarga

Adriatic Sea

Oliva tenera Ascolana, Amberjack, Orange and Fennel

Cuttlefish Bottoni

Pesto “Montanaro” of Cuttlefish and concentration of Caviar

Tagliatella al Ragù in Emilia

28

Secondi

À la carte

Grouper

Shellfish Miso, Verben and Endive filled with Marine creams

Red Mullet alla Rossini

Foie gras, Black Truffle Sauce with Madeira and Rosmary Oil

Pigeon Confit

Blackcurant Sauce, toasted lime, Guinea fowl stuffed with Pigeon marrow sauce and Horseradish

Deer on the Grill

Red Onion and Roses, Radicchio, Bitter and it’s wild cake
(In two services)

38

Dolci

À la carte

Aspic of Strawberry and Tomato

Noto almond, caper Leaf, Shallot and Beetroot Broth

Coccobello al Mare

Soffice di Cioccolato

14

Riso all'Alchermes

Angostura and Vaniglia
(min. 2 people, 25 minutes of preparation)

34