Ristorante Ossobuco

with fried dumplings, compotes and giardiniera

marinated in soy, curly lettuce and confit cherry tomatoes

with parmesan flakes and our brioche bread

stuffed with ricotta and mint on a revisited Caprese cream

with potato cream, paprika and lime

eggplant parmigiana with scamorza mousse

lacquered eel and salted crumble

with courgette flower pesto and cooked and raw red prawns

and pecorino chips

with new potatoes

bisque and peppers in double consistency

in almond and orange breadcrumbs with sweet potato julienne

Irish, 600 gr., grilled with vegetables

with cow's milk ricotta, crunchy vegetables and sour cream

with Apricot Coulis and Lemon Biscuit

with rocket and cherry tomatoes

with veal ossobuco in gremolada

in gremolada, with saffron potato cream