Tasting menu
Appetiser
Perdigacho spelt toast with anchovy, dry tomato butter and alioli
ACDGO
Starter
WQ
Slow-cooked carrots on artisanal yogurt and sliced almonds
GHO
Fish
W
Roasted monkfish with saffron onions, Romanesco, and a reduced sauce made from its bones
DGO
Meat
W
Braised venison loin, celeriac, quince, and juniper-infused game jus
GLO
Dessert
Cannoli stuffed with ricotta with saffron and pistachios
ACGHO
With cottage cheese and rosemary ice cream
With cottage cheese and rosemary ice cream