Flying squid stuffed with artichoke gratin
Gnocchetti with gobies, fresh tomatoes, garlic, rosemary, Parmigiano Reggiano and chili
Sautéed prawns, liver escalope, raw Savoy cabbage and bagna fredda sauce
Oneglia prawns and artichoke gratin
Roast seafood escalope on creamed beans, sautéed spinach and demi-glace sauce
Caterina tiramisù with extra-virgin olive oil and butter biscuit
Wine and Oil.
A cuisine with an eye on new trends – composite, destructured, fusion. But if you want to try a dish and be able to taste its ingredients, the rule is quality raw materials and simplicity, which certainly doesn’t mean you have to sacrifice content.
Closed Monday for dinner and Tuesday for lunch.