The menu

The kitchen changes with the sea.

Capitolo di Cucina

Balance, Surprise, Intensity

A journey of six courses chosen by the Chef
85 euros
A journey of four courses chosen by the Chef
70 euros

Starters

Tasting of raw seafood
Sashimi & shellfish
48 euros
Starter of the day
25 euros
Raw langoustines from the Tyrrhenian Sea, pepper, Maldon salt & samphire oil
38 euros
Sashimi of the day's catch
25 euros
Rock fish
as the sea allows
28 euros
Octopus glazed over the embers, goji berries & wakame
25 euros

Pasta

Creazione quotidiana: Gragnano pasta & the day's catch
30 euros
Smoked Verrigni spaghettoro, weever, courgette flowers & Cabras bottarga
28 euros
Gragnano spaghettone, raw red prawns , fresh porcini & black truffle
30 euros
Gragnano linguina, buffalo butter, basil, lime & Armatore Gran Riserva bluefin tuna bottarga
28 euros

Extra bottarga4 euros

Selezione di pescato frollato

A cut of the catch & fish jus
aged 8–14 days
42 euros
Il Vassoio
The day's catch brought to the table on a tray: a ritual of choosing
according to the catch

«My cooking rests on the quality of the raw materials and on a triad of flavour: seasonality, territory and freshness. On respect for the work of small producers, and on the joy of sharing what is good and wholesome.»