Spring Testing Menu
Chef freehand creations
5 portate – 90 €
7portate – 110 €

A dive into contemporary cuisine with unpublished dishes by chef Oliver Betancourt
to discover culinary contaminations and innovation in the kitchen

            Our tasting menu can also be served in a vegetarian and vegan version, with many original and tasty proposals

Menu à la carte


Avocado roll with octopus marinated in ceviche, orangesauce in two consistencies
Grilletd shallos, mashed potatoes, smoked beef broth and porcini mushrooms
Tongue in asado sauce with lentils and raspberry cream
White onion soup brulèe, sunflower seeds and vegetables
Black bean tempeh, nori seaweed, fermented peppers and vegetable broth, ginger

First Course

Celeriac pyramids stuffed with pumpkin, stewed leeks, hazelnut cream
Fresh cauliflower noodles, sour cream with garlic, cauliflower carpaccio
Organic Carnaroli risotto with fennel, mandarin and brie cheese
Chestnut flour tortelli filled with white rabbit, yeast sauce and black cabbage
Squid ink rulers stuffed with baby octopus ragu,  smoked herring and chilli sauce

Second course

Seitan surprise, vegetable caponata, red beetroot
Monkfish, Jerusalem artichokes, artichokes and pomegranate
Beef fillet in pistachio crust, Chianti sauce, seasonal mushrooms
Pork and its belly, sweet potato terrine
Cheese selection gourmet: tobacco blue cheese, strafico, pecorino with black true, pecorino di cave


Fondant chocolate mousse, pear cream, dulce de leche
Grilled spiced corn bread, semi-candied pumpkin and salted caramel ice cream
Raspberry buttons, berry sauce and candy cotton