A menu designed for guests who want to enjoy vegetarian or vegan options with carefully selected flavours and ingredients. aperitif - Seasonal vegetable crudités with salt, pepper, and extra-virgin olive oil antipasto - Crispy aubergine and basil parmigiana first - Artisan pasta with a pea emulsion and Andria burrata second - Cardoncelli mushroom cutlets with leek and potato pie sweet - Dark chocolate and red berry mousse

For an authentic Roman culinary experience without sacrificing elegance, historic dishes brought back into fashion for a one-of-a-kind tasting. aperitif - Crispy fried baby vegetables in a cacio e pepe sauce antipasto - Anchovy and buffalo mozzarella crostino with mixed greens first - Homemade gnocchi with a sauce made from vegetable trimmings and sausage second - Roman-style veal saltimbocca with roast potatoes sweet - Ricotta and sour cherry tartlet

To enjoy the finest products of the Tyrrhenian Sea, delicacy, balance, and authentic flavours are the main characteristics of these dishes prepared in the style of the Roman coast. aperitif - Fried anchovies and silversides antipasto - Baby squid salad with julienned Romanesco zucchini, Gaeta olives, and mint first - Prawn risotto with asparagus and lemon-infused thyme second - Baked sea bream fillet with straw potatoes and porcini mushrooms sweet - Creamy lemon passion

The great classics of Italian cuisine in all their splendour, allowing you to enjoy the country’s finest products through a journey across Italy’s various regions. aperitif - Beef tartare with marinated egg yolk and diced sweet-and-sour vegetables antipasto -tuning whistle first - Homemade ravioli filled with braised beef in Chianti and porcini mushroom sauce second - Pork tenderloin larded with Norcia black truffle and stewed Treviso radicchio sweet -tiramisù

aperitifs - Bluefin tuna tartare with olives, capers, and cherry tomatoes - Sea bass mousse with caviar and a baby greens salad antipasto - Smoked swordfish carpaccio with baby spinach and pistachio pesto - Cuttlefish salad with bottarga and asparagus tips First courses - Sardinian fregola pasta with crab and zucchini flowers - Clam risotto with Norcia black truffle seconds - Roasted octopus with rosemary potato cream - Sole roll with porcini mushrooms sweet - Sicilian cannolo with a twist