Chef

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
Giuseppe
Amato
Michael
Anthony
Andrea
Aprea
Victor
Arguinzoniz
Juan Maŕ e Elena
Arzak
Corrado
Assenza
Alex
Atala
Jason
Atherton
Sat
Bains
Stefano
Baiocco
Suggestion of a spicy roast duck stew with fennel and olives
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Tripe ravioli
Lamb's liver wrapped in cacio and egg
Porcini, cuttlefish & sea urchin
Yellow pumpkin risotto stirred with butter made using its seeds
Forest floor
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper