Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Paulo
Airaudo
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Beppe
Allegretta
Yannick
Alléno
Matteo
Aloe
Massimo
Alverà
Giuseppe
Amato
Rutabaga with Pork bouillon and Oregano
The four seasons
Veal fillet “Raviolo” with bone marrow
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
Suckling lamb shoulder with mountain flowers
Local rabbit grilled with langoustines from Læsø
Spaghetti alla Carbonara in sweet-savoury communication
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè