cena alle terme

carpaccio from saddle of deer with shaved cheese and preserved stachys

rabbit essence with steamed buckwheat

pan fried escallop of duck liver and quali in a sandwitch of pear and brioche with jus of lavender and coarse salt

stripes of swiss prim angus entrecote with tandoori-butter sauce







ginger-bread cream with fruits preserved in rum and sugar

harmony of tangerine, liquorice and cashew nuts