Four courses in which the plant world takes center stage, through technique, creativity, and a focus on ingredients.

A gastronomic journey that celebrates the seasonality and depth of natural ingredients: from the delicacy of mushrooms and fermented vegetables to the complexity of fresh pasta, and finally to the balance of sweetness, acidity, and freshness in the dessert.

An experience in which plant-based ingredients reach their fullest expression, transforming into emotion, harmony, and surprise.

House welcome

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Pulled shrooms bao, leek and radish pickles, wasabi mayonnaise

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Pane e olio

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30-yolk chitarrina with candied yellow tomato, aglione criollo, lemon balm, ginger and lemon

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Glazed eggplant, quinoa, baby spinach, tomato coulis and candied onion

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Pre-dessert

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Grilled peach, basil sponge, crème anglaise and basil and miso infusion

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Petit fours