STARTER

  • OYSTER & GIN TONIC
    15

    (regal selection OR oyster served with gin tonic)

  • NIGIRI
    16

    (nigiri mix with catch of the day)

  • BURGER
    10

    (pulled-pork and caramelized red onion)

  • QUAIL
    14

    (quail and asparagus hosomaki, plum souse)

  • GARDEN
    10

    (pumpkin cream with vegetables from the garden)

  • KOBE STEAK
    30

    (wagyu, porri, scarola ripassata, ricotta di capra, agrumi e crumble)

  • DUCK CHIRASHI
    12

    (duck speck, rice, orange gel and yuzu pearls)

  • AUTUMN EGG
    15

    (low temperature egg, mushrooms, polenta cream, asparagus and parmesan chips) white truffle 30

RAW DISH

  • GEOMETRIE
    22

    (mix tartare with catch of the day)

  • CEVICHE
    15

    (mussels ceviche with corn and “leche de tigre negro”)

  • SASHIMI
    18

    (sashimi mix with catch of the day)

  • FASSONA
    12

    (fassona veal and vegetables)

FIRST COURSES

  • RAVIOLI BRANDONISIO
    18

    (black ink ravioli stuffed with monkfish)

  • SCALLOPS RISOTTO
    20

    (creamed risotto with stracciatella cheese, scallops, asparagus, ikura and black ink)

  • APULIAN RAMEN
    15

    (vegetarian shoyu ramen, spaghetti, typical turnips and mushrooms)

  • PUMPKIN GNOCCHI
    14

    (pumpkin gnocchi with goat cheese and fresh mushrooms) white truffle 30

SECOND COURSES

  • CUTTLEFISH AND BLACK
    18

    (cuttlefish and his ink, stracciatella cheese, ikura)

  • COD
    15

    (cod, lemon miso cream, rice, chips and katsuobushi)

  • BAVETTE DE BOEUF
    18

    (veal, porto sauce, sweet onion petals and Brussels sprouts)

  • PLUMA IBERICA
    18

    (iberian pork meat, escarole, black olives and candied apple)

  • THREE WAYS COOKING ARTICHOKES
    16

    (artichokes cream, stemmed artichokes, gratin artichokes, tofu and bread chips)

URUMAKI

  • EBI TRUFFLE
    22

    (salmon and avocado with red shrimps and black truffle)

  • TACCO 12
    18

    (salmon and cucumber wrapped in avocado, stracciatella cheese and red shrimp tartare)

  • TUNA BALFEGO’
    18

    (white fish and salad wrapped in tuna, parsley sauce and tobiko)

  • SGAGLIOZZA
    16

    (white fish and avocado wrapped in white fish, guacamole and tipic “sgagliozza”)

  • FUNGO E CAPASANTA
    22

    (tempura shrimps and mayo wrapped, scallops and shiitake)

  • ISOLA DI CAPRI
    14

    (tempura asparagus and caprino cheese wrapped by avocado, caprino and dry tomatos)

DESSERT

  • Tea matcha crème brûlé
    6
  • Diego's lemon meringue
    6
  • Chocolate parfait and red fruits ice cream
    6
  • Ricotta and figs ice cream with crumble and citrus fruits
    6