Starters and first courses


Poached egg glazed in chicken mayonnaise, salad of asparagus and anchovies “al verde”

65 €

King prawn tails, strips of Colonnata lard, Saffron sauce and shallots “in scapece”

95 €

Chopped raw beef, sweet and sour eel, sea urchins, celery and almond cream

75 €

Amberjack slightly smoked and then marinated; Tuscan pesto spheres and aubergines with thyme




Spaghetti alla chitarra with seafood, bread crumbs and grey mullet botargo

80 €

“Linguine” pasta whipped with little peas butter, scampi with mint, jelly of raw ham and stracciatella (a kind of Burrata)

90 €

Risotto with roasted pepper juice, marrow à la plancha and fried capers

75 €

Ravioli filled with stewed capon, its giblets like a “cibreo” and salty ricotta

70 €

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