From my kitchen
Tap a photo to open it
Celeriac medallion, mushroom jus, cavolo nero, green apple and truffle balsamic vinegar pearls (Sacchi Tartufi)
Grilled octopus tentacle, pepper, smoked aubergine
Mackerel, flat peach, tart strawberry
Local squid, burrata, fresh peas
Tuna marinated with wild fennel, plums
Squid ink risotto, seared tentacles, thyme, apricot foam and dried apricots.
Savoury brownie, monkfish liver foam and figs
Behind the scenes: sprouts
During preparation
Riviera Romagnola
The next dish is for you.
Tell me about your evening