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From the sea

menù

Prawn with truffle and braised heart of artichokes

Gnocchi with black cabbage, cuttlefish and saffron broth



Slice of blanched croaker, cauliflower pie, capers and polenta chips



“Acqua Pazza” with crunchy basket and creamed ricotta

Sommelier recommends

Tener Brut Villa Banfi

Viognier Poggio Cavallo