Aperitif served with cocktail by Keynco.
Sashimi, sangohachi, almond milk, fig leaf oil, fermented plum.
Tartare with anchovies, Grana Padano DOP, nashi pear, tobiko, saffron leaf and quail egg marinated in smoked soy sauce.
Risotto alla mugnaia.
60-month liquid Parmesan ravioli, Occelli butter, mushroom powder.
White fish, pumpkin and seed glaze, Ocoo mushroom extract, foie gras and chestnuts.
Coffee jelly, condensed milk, sandblasted almonds and Baileys ice cream.