Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Josean
Alija
Matteo
Aloe
Giuseppe
Amato
Michael
Anthony
Andrea
Aprea
Francesco
Apreda
Victor
Arguinzoniz
The new Ascolana olive
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
Foie Gras Royale ‘ Texture of Corn’
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
Risotto with Annurca apples and powdered Pantelleria capers
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
Mandarin ice, kumquat, angostura bitters
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse