Seasonal menù

Our menu is enriched with recipes from the past, while exploring several new combinations, related to the territory and seasons.

Seasonal menù

The seasonal menu enhances flavors and aromas of the season, with a little touch of contemporary craziness.

RAW FISH, shrimp, prawn, tuna, salmon, squid, seabass / 30

BURRATA mango pepper ginger chutney, Cantabrian Sea anchovy, curried crunchy bread / 18

CEVICHE WITH AMBERJACK FISH lcoconut milk, lime, ginger, sweet and sour Tropea onion, wasabi ice cream / 22

KATAIFI PRAWNS Friulian ponzu sauce, coleslaw salad / 20

BEEF TARTARE yoghurt and mint sauce, sesame and liquorice wafers / 16

RIGATONI fresh tomatoes, salsiccia sauce, rosemary pesto / 13

“LA BUSARA FREDDA” cold spaghetti, pistachio pesto, basil and capers, lobster tartare / 25

BIGOLI AI 1000 POMODORI red yellow orange tomato, smoked Vesuvius tomato, tomato water, tomato powder, paprika, burrata cream and basil / 16

RAVIOLI DUETTO apricot mustard, Asino local cheese and tarragon butter / 18

RISOTTO WITH SCAMPI AND ROCKET risotto mantecato with coral, scampi tartare and rocket sprouts / 22

TUNA TATAKI salad of beans, corn, legumes, guacamole and verbena leaves / 25

CHICKEN SALAD Worcestershire sauce mayonnaise, celery, seasonings, hibiscus powder and begonia leaves / 20

SEARED CUTTLEFISH hollandaise sauce with squid ink and pureed peas / 22

BEEF ENTRECOTE Mediterranean pepper sauce and baked potatoes / 28

ROMBO "ALL’ACQUA PAZZA" Turnt fish, with aubergines, wild garlic and tomato water / 30