A menu that explores the strength and depth of the sea through the dry-aging technique, which enhances the structure and complexity of the fish.
Chef Nazarii Shainoga and his brigade investigate intensity as elegance: a precise energy that manifests in bold umami, sharp cuts, and surprising textures.

Each dish is a salty vibration crossing the palate, among oriental ferments, delicate acidity, and raw materials processed with surgical care.
A journey for those who love power but seek detail. A voyage where the sea becomes deep, yet clear.

• Bread, butter, focaccia and chips.
  
  
• Tuna speck with winter salad.
  
  
• Dry aged sea bass tartare, Bloody Mary, dark chocolate and celery air.
  
  
• Casoncelli filled with cod, pil pil sauce, fermented daikon and black truffle.
  
  
• Slow-cooked dry aged mackerel, oriental sauce, Sardinian fregola scented with kombu seaweed and lemon.
  
  
• Pumpkin, apple rose and cinnamon.

A menu that invites you to listen to time on the plate. To let yourself be guided through a tasting experience that is depth, technique, and emotion. A tale of the sea with the flavor of patience, care, and transformation.

For a maximum of 12 guests
€96,00 for guest (a guarantee of €20,00 is required per guest)