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

Smoked spaghetti by Verrigni pasta makers, anchovies, Italian alpine butter, bread crumble, lemon zest

Tortelli stuffed with potatoes and herbs, served with smoked herring, toasted almonds and yoghurt sauce

Fish of the day fillet with friscous and critrus crust, potato cream, roasted cherry tomatoes and chard

Scottona meat tartare, carasau bread, marinated radish, horseradish foam

Yoghurt cream, lime sponge, coconut crumble, prosecco and elderflower jelly, strawberry and mint water