Amberjack tartare with chives and dill, orange and star anise sauce, rye flour crackers

Grilled scallops and champignon mushrooms, celeriac cream, olive crumble, parsley sauce, Brussels sprouts

Linguine from Gragnano, mantis shrimp slow cooked and their bisque

Seabass fillet, crunchy vegetables, ginger aromatized pumpkin cream, marinated spring onion, chard chips

Grilled octopus, bean crem, artichokes, black garlic from Voghiera

Grilled eel, smoked pepper cream, pineapple, sweet&sour red onions