Tasting Menus

Fried egg with sautéed agretti, crème fraîche, and Adamas Riviera Selection caviar, in a balance of creaminess, freshness, and marine savoriness.

Amberjack tartare with Ligurian leche de tigre made with lime, celery, ginger, aromatic herbs, and chili pepper.

Chickpea falafel served with a delicate yogurt and parsley sauce

Roasted tomatoes and strawberries, burrata, basil, and almonds

Beef tataki with caramelized shallot

Grilled asparagus served with fava bean cream and pecorino

Slices of Ligurian chickpea panissa, fried

Monkfish bombette with yogurt sauce, mustard, and lemon

Grilled octopus with chickpea hummus and crème fraîche

Mixed pasta from Pastificio Caterina tossed in a rockfish broth, enriched with fresh fava beans and cannellini beans. Mussels add a savory, briny note that completes the dish, played on a rustic combination of land and sea.

Fregola creamed with pea purée scented with lemongrass, served with seared squid

Handmade tortello filled with potatoes and artichokes, served with purple prawns from Imperia and olive crumble, balancing vegetal sweetness, sea savoriness, and a rounded note.

Bronze-drawn spaghettone tossed with veraci clams and their natural juices, balancing briny sea flavor and Mediterranean simplicity.

Raviolo della Briga stuffed and coated with reduced demi-glace, finished with fresh black truffle for a balance of depth and aroma.

Homemade gnocchi with traditional Pra basil pesto, pine nuts, and Parmigiano.

Linguina, mussels, lemongrass, asparagus cream, and ricotta salata

Daily fish fillets grilled on the Josper with vegetables, served with a reduced fish and vegetable broth and pastis poured at the table.

Aged grouper steak cooked on the Josper with sautéed Albenga artichokes

Stuffed quail with buttered potato purée

Homemade choux pastry filled with hazelnut cream, served with Cointreau sauce and crunchy praline

Crème brûlée is a creamy, velvety vanilla custard dessert, slowly cooked to a soft consistency.Its signature is the crisp, golden caramelized sugar crust on top, which cracks under the spoon.

Soft-hearted meringue of yogurt and lavender ice cream