First dish

Category:

First dish

  • Gnocco of potatoes with redfish ragu and Monaco provolone burned with blowtorch, 20€
  • Homemade scialatiello with red seabream (pezzogna) carpaccio, saffron sauce and grated fresh zucchini, 22€
  • Red prawn linguina with raw lemon tartare, 21€
  • Raw risotto by Chef Ivano Picardi, 25€

THE PASTA IS ALL EXCLUSIVELY HOMEMADE, THE EXTRA MENU DISHES VARY FROM DAY TO DAY.