main courses

 

pick it clean
double-cooked lamb ribs on saffron-flavoured riso al salto (refried rice), crunchy dried fruits and liquid salad

 

fish crunch
roasted bream fillet on puréed green peas with radish and kataifi pastry

 

the orderly
white zucchini parmigiana with dried tomatoes, caper and parmesan cheese

 

your classics

you appreciated them so much we are bringing them back

 

the thin-looking
slow-baked pork flank with celeriac puree, sautéed rapini, and balsamic vinegar reduction