SECONDI DI PESCE

Steamed cuttlefish veil with plankton jelly, black garlic, fresh peas and almond sauce

Fish of the day

Balfegó tuna tataki with strawberry glaze, plankton crystal, celeriac, hazelnut butter and basil caviar

Cod fish with smoked cheese mousse, funghi porcini CBT Iberian lard and truffle sand