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
Egg yolk, olive oil and fried vegetables
Tagliatelle with langoustines
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
Foto: Brambilla-Serrani
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
Herring
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
Delicious wasabi and grapefruit "entré"
Cream of beans and mixed pasta