À la carte menu
Starters
Shrimp cocktail 20…26
Cuttlefish, Swiss chard and wasabi
An interpretation of blue crab
Leerfish, plums, tapioca and verbena
Comacchio eel, shiitake mushrooms, Annurca apple, sesame, seaweed and daikon
€ 30
First courses
Adriatic seafood risotto, 1980s style
Duck-filled plin pasta, root vegetables, Taleggio cheese and truffle
The “little button” — a tribute to spaghetti with clams
Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe
€ 33
Main courses
Sweetbreads and lobster
Crispy red mullet, pak choi, capers and seaweed sauce
Pigeon, quinoa, rhubarb, radicchio and blackberries
Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio
€ 43
Desserts
A tribute to Chef Iacobucci: babà made with three stages of fermentation
Apricot, kumquat and rosemary
Peach, amaretto and coconut
€ 18
À la carte menu
Starters
Shrimp cocktail 20…26
Cuttlefish, Swiss chard and wasabi
An interpretation of blue crab
Leerfish, plums, tapioca and verbena
Comacchio eel, shiitake mushrooms, Annurca apple, sesame, seaweed and daikon
€ 30
First courses
Adriatic seafood risotto, 1980s style
Duck-filled plin pasta, root vegetables, Taleggio cheese and truffle
The “little button” — a tribute to spaghetti with clams
Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe
€ 33
Main courses
Sweetbreads and lobster
Crispy red mullet, pak choi, capers and seaweed sauce
Pigeon, quinoa, rhubarb, radicchio and blackberries
Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio
€ 43
Desserts
A tribute to Chef Iacobucci: babà made with three stages of fermentation
Apricot, kumquat and rosemary
Peach, amaretto and coconut
€ 18
Tasting menu “Nel Blu”
Welcome dish
Amberjack, cucumber, Asetra caviar, ginger and sorrel
“Little button” pasta — a tribute to spaghetti with clams
Crispy red mullet, pak choi, capers and seaweed sauce
Pre Dessert
Apricot, kumquat and rosemary
Sweet treats to finish
The same tasting menu must be selected for the entire table.
Tasting menu “Ancòra”
Welcome dish
Almond ice cream, sea urchins and wild fennel
Leerfish, plums, tapioca and verbena
Shrimp cocktail 20…26
Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe
Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio
Pre Dessert
A tribute to Chef Iacobucci: babà made with three stages of fermentation
Sweet treats to finish
The same tasting menu must be selected for the entire table.
Tasting menu “Ancòra”
Welcome dish
Almond ice cream, sea urchins and wild fennel
Leerfish, plums, tapioca and verbena
Shrimp cocktail 20…26
Chilled thin spaghetti, green tomato, plankton, sea anemones and herring roe
Monkfish, mushroom-style courgettes, trout roe, yuzu and pistachio
Pre Dessert
A tribute to Chef Iacobucci: babà made with three stages of fermentation
Sweet treats to finish
The same tasting menu must be selected for the entire table.
Tasting menu “L’Universo”
Welcome dish
Tomato, cantaloupe melon and buffalo mozzarella
Green beans, Asetra caviar, citrus fruits and horseradish buttermilk
Cuttlefish, Swiss chard and wasabi
An interpretation of blue crab
Comacchio eel, shiitake mushrooms, Annurca apple, sesame, seaweed and daikon
Adriatic seafood risotto, 1980s style
Sweetbreads and lobster
Pre dessert
Peach, amaretto and coconut
Sweet treats to finish
The same tasting menu must be selected for the entire table.
Wine list
Our wine list is constantly updated and features a selection of Italian and international labels, with particular attention also given to organic and biodynamic wines.
