Cod cooked in milk, creamed with ancient Giaveno potatoes and Ligurian Taggiasca olive oil, salt and pepper, delicate flavour, creamy consistency

Processing of chickpeas with hummus, to release creaminess, a pinch of Tropea and codiandolo to enhance the cod

Meatballs with a light lemon scent that enhance the freshness of the product. The curry sauce is delicious and gives an ethnic tone.

Softness of the raw product, in pieces, in purity, accompanied by a vertical of mustard. The consistency makes the palate understand the almost absence of fat, worse than Icelandic cod

Shrimp flambéed with a French barrel-aged Cognac gives the dish a unique fragrance and sweetness. The fluidity on the palate of the lime creme parmantier creates a delicacy that is...wow!

Raw meat of the highest quality, with avocado, in its best consistency

tuna tartare chilled to -68, to maintain the organoleptic aspects intact, accompanied by a julienne of courgettes and soy

Zucchini flower stuffed with a fragrant fior di latte, all enclosed in a crispy tempura shell and a fresh classic pesto.

Dry-marinated salmon, with Nordic salt and the sweetness of cane sugar, flavored with wild herbs, on a classic Sicilian salad, where the freshness of fennel meets the sweetness of orange