A tribute to meat as a story of culture, memory, and creativity. A menu that intertwines local roots and ancient gestures with modern techniques and unexpected pairings, bringing the substance of tradition to the table with a new spirit.

Chef Nazarii Shainoga and his brigade rewrite classicism with delicacy and respect, turning each dish into a small work of art balanced between intensity and nostalgia, seasonality and precision.

A journey that celebrates meat in its truest connection to the land, where every ingredient evokes a story, and every flavor becomes a form of art.

• Bread, butter, focaccia and chips.
  
  
• Slow-cooked beef tongue, Pearà cream and green sauce.
  
  
• Hare terrine, dried fruit brioche and pear elastic.
  
  
• Polenta gnocchi, venison “carne salada” carpaccio, pomegranate and anise oil.
  
  
• Roasted quail stuffed with Dro plums, smoked hay Jerusalem artichoke cream.
  
  
• Juniper sbrisolona, fake moss, ice cream and macarons.

A menu that tastes of memory and innovation, of skilled hands and genuine passion.
A journey into meat as culture, gesture, and feeling.
An art you can eat.

For a maximum of 12 guests
€83,00 for guest (a guarantee of €20,00 is required per guest)