Kitchen brigade

Executive Chef – Frederik Lasso
Sous Chef – Gabriele Del Papa

Chef de partie – Riccardo Pomanti

Waitstaff

Daniele Zunica
Renato Scarselli

Ancient grains flour sourdough bread
Selection of Abruzzo DOP Extra Virgin Olive Oils

TASTING MENU

NEOCLASSICISM CONSIDERATION  

Welcome Entrée

Checkpeas and tomato
Chitarra with lamb genovese
Maiale Nero with tuna sauce
Pepatello

Small pastries

€ 45

You can add one or more of the following:

Prosciutto delle grotte and pecorino cheese
Ceppe di Civitella
Grilled lamb and onion
Sheep ricotta

Each additional dish: € 10

For a better service, the menu should be ordered by the entire table
Cover, wine and drinks not included

 EAST WIND

Welcome Entrée

Deer and cherry
Betroot and peanuts
Pasta, paprika and chicken
Trout, cooking cream and horseradish
Bombolone and rosehip

Small pastries

€ 65

You can add one or more of the following:

Bread and fish
Potato, pork and sheep
Pigeon and onion
Custard, whipped cream and honey

Each additional dish: € 12

For a better service, the menu should be ordered by the entire table
Cover, wine and drinks not included