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

63° egg by “The Garda Egg Co.”, autumn vegetables, cauliflower cream, dried chard

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

Salted caramel parfait, hazelnut cream, chocolate sauce, cocoa crumble