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restaurant menu

Vegetarian menu 8 courses 

120 euro p.p.

_¾ E ‘NA GAZZOSA

LEFTOVER SALAD

‘RANU STUMPATU, CHARD, NETTLE, RAISINS

RECOTTA SCANTE, WILD FENNEL

_OXIDIZED BANANA

PASTA, GARLIC, RANCID FAT, PIPARUSSU MARU

EGGPLANT, CAPER, PARSLEY

_COLLUTORIO

BEETROOT ON FIRE, WALNUT, FIG

_ BROS’

SALTED WATERMELON, GOAT CHEESE SPUMONE

TAMARINDO, NORI

Vegetarian menu 13 courses

180 euro p.p.

_ ¾ E ‘NA GAZZOSA

LEFTOVER SALAD

ROASTED SPUNZALE, TRUFFLE

‘RANU STUMPATU, CHARD, NETTLE, RAISINS

RECOTTA SCANTE, WILD FENNEL

_ OXIDIZED BANANA

PASTA, GARLIC, RANCID FAT, PIPARUSSU MARU

CANDLE, ROASTED PEPPER, MUDDHICA

GARLIC, VANILLA, SEAWEED

_ COLLUTORIO

CHICKBEANS, CELERY

EGGPLANT, CAPER, PARSLEY

EGG, TOMATO, BASIL

BEETROOT ON FIRE, WALNUT, FIG

_ BROS’

SALTED WATERMELON, GOAT CHEESE SPUMONE

TAMARINDO, NORI

_Testing menu is served for the whole table.
_Dishes can change according to the availability of vegetables from the garden.
_We use blast chilling according to the current law.
_Our dishes include ingredients not listed on this menu.
_Please notify us if you have any type of allergy or intolerance before ordering.