Focaccia | 27
Baked in a taboun and served with olive oil, tomato salsa, garlic con t and reduced balsamic

Arancini | 56
Risotto, mozzarella and parmesan balls with a crunchy coating, in a tomato cream sauce

Zucchini Fritti | 52
Ricotta, parmesan, almonds, tomato salsa, yoghurt and basil oil

Sea Fish Tartar | 69
Tomato gazpacho, seared eggplant, cucumber, red onion, scallions, oregano,
parsley, almonds, chili pepper and labneh

Melanzane and Ricotta Bruschetta | 54
Eggplant spread, Pepperoncino aioli, mint, parsley, red onion and oregano

Polenta | 56
Shimeji mushrooms, garlic, chestnuts, asparagus, parmesan and trufe oil

Burrata | 69
Filled with crème fraîche, served with a variety of cherry tomatoes,
olive oil, reduced balsamic, chili pepper and basil

Swiss Chard Rotolo | 58
Rolled pasta sheets, lled with Swiss chard, mozzarella and parmesan, in a cream and tomato sauce

Tortini Formaggio | 54
Leek and ricotta patties with a crispy coating, served with a yoghurt and herb sauce

Bass Carpaccio | 69
Thinly sliced sh, olive oil, tomato seeds, Atlantic salt, ground black pepper,
chili pepper, pine nuts, mint, labneh, red onion, micro basil and quinoa popcorn

Soup of the Day (in winter) | 48
Ask the waiter