Vegetarian, vegan, gluten free menu

Amuse bouche

Potato ball with oregano, breaded with black and white olives, caper powder, raw tomato sauce and dried tomatoes.

Pearl spelled, cabbage, truffle sauce, pine nuts, Bronte pistachios and fresh thyme.

Fregola with tenerumi Palermo style.

Low-temperature cooked celeriac, fresh peas in purée and sauteed, vegetable reduction.

Cream of rice with passion fruit, sbrisolona with corn and Bronte pistachio and red fruits.

 

€ 90,00