Then marinated for 12 hours in Sardinian style (evo oil, garlic, parsley, vinegar, dried tomato) and grilled at the end, placed in burrata cream with confit tomatoes and celery carpaccio. Accompanied by crunchy bread crumbs. Emulsion of the marinade and seasonal herb leaves.

Served with a homemade strawberry sauce, stracciatella tips and crunchy vegetables, pistachio crumbs and toasted bread. The Tuna is previously marinated for 12 hours.

Fillet cooked at low temperature, in strips and seasoned with baby carrots, white cabbage, red onion and rosemary and mint yogurt. With guacamole sauce and talian bacon crumbs.

Stuffed with lamb and placed on a pecorino cheese sauce with black pepper and fried artichokes.

Steamed and finished on the grill, with dried tomato, celery, parsley, garlic and bottarga. Served with a light vegetable sauce of the day.

Served with a butter and mustard sauce, fried asparagus tips, and puree of potatoes and capers with crunchy bread powder.

Pork belly cooked at a low temperature with crispy rind. Accompanied with apple puree, blueberry cream and served with carrots.

(rare, medium-rare or medium cooked is recommended by the Chef)
Served with a light butter sauce, fresh herbs, quenelle of olive pate
and crunchy red pepper.

with white cabbage, carrots, cabbage, vegan mayonnaise and guacamole sauce and french fries.

Spinach, potatoes and herbs