8 courses tasting
New menu from April 24, 2026
AMUSE BOUCHE
Organic artichoke, local baby squid cooked and raw, pine nuts, bottarga from San Vito Lo Capo, curly parsley.
Marinated pork fillet with mustard mayonnaise, Marsala jelly, black and red cabbage, bitter orange jam, and pink peppercorns.
Busiate with Nebrodi black pork sausage, clams and tuscan kale.
Green fagottini, PDO Taleggio, potatoes, beetroot and Sicilian black truffle.
Chargrilled asparagus, egg, hazelnut and celeriac.
Quail “beccafico”-style, its jus with Vecchio Samperi.
3 artisanal cheeses
PRE DESSERT
Coulis e gelato alle fragole, biscuit alle mandorle, mousse mascarpone, verbena.
PETIT FOUR
€150,00 pro person – drinks not included