Food Experience*
*The choise of the menu must be shared by the whole table
548
42
– Veal tongue green sauce, mustard seeds, trout eggs, egg yolk
– Tortelli filled with potatoes and herbs, dashi
– Homemade salted cod fermented tomatoes, vinegary cucumber, anchovies mayonnaise
– White Chocolate mousse, beer gel, barley crumble
UMAMI
50
– Roasted beetroot sesame dressing, yuzu, puffed quinoa
– Burnt local fish tiradito style, wasabi, aubergine purée, tosazu salsa
– Soy sauce tagliatelle, anchovies garum, aromatic breadcrumbs, mango powder
– Charcoal grilled duck breast, oven baked kohlrabi, apricot, Umami salsa
– Local ricotta cheese, vanilla, wafer, charcoal grilled peach
OMAKASE
65
Menu
Starter
BEEF TARTARE
sweet and sour blueberry, coffee mayonnaise, cashew nuts
16
VEAL TONGUE
green sauce, mustard seeds, trout eggs, egg yolk
14
BURNT LOCAL FISH TIRADITO STYLE
wasabi, aubergine purée, tosazu salsa
16
ROASTED BEETROOT
sesame dressing, yuzu, puffed quinoa
14
Pasta
CURED HAM RAVIOLI
peas and double cream
18
TORTELLI FILLED
with potatoes and herbs, dashi
16
SOY SAUCE TAGLIATELLE
anchovies garum, aromatic breadcrumbs, mango powder
18
“ROI” OLIVES GNOCCHI
charcoal grilled cherry tomatoes sauce, cuttlefish lard, almonds
21
Main courses
CHARCOAL GRILLED DUCK BREAST
oven baked kohlrabi, apricot, Umami salsa
24
ROASTED SADDLE OF VENISON
chard, coleslaw, mix berries, demi glac
24
HOMEMADE SALTED COD
fermented tomatoes, vinegary cucumber, anchovies mayonnaise
22
ROASTED SCALLOP
charcoal grilled peppers purée, buttermilk soy, green onions
24
