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
Sardine with anchovy butter and walnut rye bread
Pasta and cauliflower wih oysters and pecorino
Northern Indian prawn curry in a salad
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
Tomato sauce, aromatic herbs and a bed of capers
Sea urchins in their shells, coriander juice and mandarin cloud
“Marinara” mussels
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot