Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Paulo
Airaudo
Joxe Mari
Aizega
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Josean
Alija
Beppe
Allegretta
Yannick
Alléno
Matteo
Aloe
Trifle in a bubble...
Loška smojka (loška turnip)
Beetroot, goat's cheese and honey salad
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
Roast tripe
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
Sweet ravioli
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper