Lobster salad with vegetables and citrus fruits in tomato gazpacho.

Mixed raw catch of the day, with Cantabrian anchovies and algae-scented sauces.

Battered codfish and red prawns, with crunchy rice, garlic, oil, and mixed herbs.

Fassona beef tartare with roasted almonds, mixed vegetables and local Tarallo bread.

Burrata, ricotta and buffalo mozzarella with cherry tomatoes, in Neapolitan fried pizza.

Grilled octopus with potatoes and traditional mixed vegetables.

Braised sea scallops on a cream of Controne beans and asparagus tips.

Tondino beans soup with tubetti pasta and crunchy bacon.

Potatoes cream with squid rings and dust of cuttlefish ink.

Semolina gnocchi stuffed with red prawns and leek on zucchini sauce.

Local paccheri pasta in a cream of Provolone del monaco cheese and black truffle.

Fresh tagliolini with sea scallops and artichokes, on spicy turnip sauce.

Ravioli stuffed with citrus-scented ricotta, on seafood-scented stew.

Thick spaghetti with cheese, pepper and bottarga, scented with lemon.

Carnaroli rice with scampi cream and thongweed.

Mafalde pasta with lobster and seafood.

Sea soup (scampi, shrimps, seafood, squids, fish) with various sides.

Small octopuses in Taggiasca olives and cherry tomatoes, in thin roasted bread.

Roasted seabass fillet with diced cherry tomatoes and capers, potatoes millefeuille and smoked provola cheese.

Roasted turbot and squids in mint-scented sauce, saffron-scented potatoes and tomatoes confit.

Sauteed red prawns with Venere rice.

Each fish course will come with vegetables from our garden as a side dish

Fassona beef burger (10 oz.) in cereal bread, with potatoes and mixed herbs.

Roasted veal entrecote, scented in artisanal truffle butter, with Tondino beans.

Beef fillet wrapped in bacon, with pepper sauce and oven-baked potatoes.

Chicken breast stuffed with Bronte pistachios and vegetables from our garden.

Baked, mustard-scented lamb loin with broccoli.

Each meat course will come with vegetables from our garden as a side dish