amouse bouche

pink shrimps, beet, watermelon and ginger

amberjack ceviche, peach and olives

crabspider venetian style remoulade and sea breeze

grilled eel, lamon beans, pak choi, veal stock and cherries

sea urchins tagliolini, coconut, cucumber lime water, parsley and bread crumbs

fish of the day cooked on embers, ratatouille, eggplant mousse, basil oil and spine stock

sgroppino

kefir, yuzu e cocco

ice-cream and kefir mousse, white chocolate and yuzu sorbet

cheese from sappada mountains, honey and brioche bread

95

the tasting menu is meant for the whole table

wine pairing

3 glasses 25

6 glasses 40

9 glasses 60