Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
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
Beppe
Allegretta
Matteo
Aloe
Giuseppe
Amato
Michael
Anthony
Riccardo
Antoniolo
Green apple “tajarin” with pepper and blackcurrant purée
Pickled cod with onion, Annurca apple and fig molasses
Partridge breast salad with sultanas and porcini mushrooms
Trenette, anchovies and bonito
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
Spaghetti alla Carbonara in sweet-savoury communication
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice