A plant-based culinary journey with an appetizer consisting of a pappa al pomodoro, stracciatella, and basil oil; a delicate first course of cappelletti with eggplant, tomato, and salted ricotta; and a main course of an egg cooked at low temperature on a creamy Jerusalem artichoke and asparagus base. Concluding with a creamy dessert made with ricotta, almond yogurt, and cherries

“Traditional Italian cuisine with a modern twist.” Let's start with a brioche roll and foie gras with Vin Santo and sage. Next, pappardelle with duck, candied orange, and cocoa. For the main course, braised beef cheek, mashed potatoes, and lime. Concluding with a freshly prepared Profiterole with hazelnut, cream, and chocolate

A four-course fusion menu that includes an appetizer of mackerel sashimi, citrus ponzu sauce, and spring onion, and a first course of bottini stuffed with burrata on a shrimp and ginger bisque. The main course is Tataki amberjack with teriyaki sauce and pak choi, concluding with a summer dessert of meringue with vanilla chantilly and fresh strawberries

Enjoy a full Tuscan journey with all-inclusive selections from beef tartare, to hearty first courses with Gnudi, tomato souce, parmensan cream. Savor the main of pork fillet with caramelized onion and mashed potatoes finishing with classic Tiramisù.

A journey through the flavors of the sea with an appetizer of raw shrimp from Mazara del Vallo, a Carnaroli "watercolor" risotto with shellfish bisque and candied lemon, and seared octopus with a roasted pepper and black garlic cream. Concluding with a fresh dessert made with bergamot cream, shortcrust pastry, and fresh fruit