Chef menu

All raw


Fish from the Adriatic, sliced Sashimi-style with its pairings<br> <br> Oysters and shellfish with their sauces and vegetable crudités<br> <br> “Lo Spago”<br> with oysters, chives, crispy dried peppers<br> and Dibaldo gin "Nostradamus"<br> <br> Amberjack shabu shabu with green tea, seaweed<br> smoked bay leaf and vegetables<br> <br> Spiced pear with burnt lemon sorbet, pecan nuts, and white<br> chocolate namelaka with mace<br> <br> <br> Minimum 2 persons<br> <span class="prezzo-menu">70 euros</span><br> per person

The Creative


Marinated sea bass carpaccio with Sichuan pepper, puffed corn,<br> late radicchio and dried mandarins<br> <br> Grilled squid with pak-choi, potato foam, its ink, crispy bread<br> and capers<br> <br> Fusillone 'Pietro Massi' with codfish, katsuobushi, cauliflower<br> and vene cress<br> <br> Herb-crusted turbot fillet with sugarloaf chicory<br> and spiced Hokkaido pumpkin<br> <br> Caramelized chocolate mousse, smoked salt, raspberries,<br> mugwort kombucha and pistachios<br> <br> <br> Minimum 2 persons<br> <span class="prezzo-menu">67 euros</span><br> per person

From the Hinterland


Montefeltro ‘Grigione’ beef fillet, field herbs, curly endive<br> and small olives<br> <br> Potato gnocchi with white rabbit ragù, Fossa-aged pecorino<br> and turnip tops<br> <br> Braised veal cheek served with buckwheat and blue corn polenta,<br> savoy cabbage and black truffle<br> <br> “Grandpa’s Vigil”<br> Brulée milk, 'straca dint', coffee sorbet, and anise foam<br> <br> <br> Minimum 2 persons<br> <span class="prezzo-menu">56 euros</span><br> per person

The Vegetarian


“Sono Cavoli”<br> a variation on the theme in multiple preparations<br> <br> Creamy tubetti pasta with legumes, Parmesan cheese ragù<br> and hen egg bottarga<br> <br> Layered gratin of cardoons, koji cracklings, leek fondue<br> and “salame matto” casserole<br> <br> Pumpkin sponge cake, dark chocolate, Sicilian citron<br> Noiz Pastry Stout craft beer and licorice<br> <br> <br> Minimum 2 persons<br> <span class="prezzo-menu">48 euros</span><br> per person

The Traditional


Mackerel fillet, winter tomato, squacquerone cheese, red onion,<br> radicchio, piadina and sardines<br> <br> Creamy 'Grattini' pasta with fish broth<br> served with assorted fish and parsley<br> <br> Mixed fried seafood with Adriatic squid, prawns, and fish, served with<br> greens, sweet and sour sauce and gomasio<br> <br> Blown Zuppa Inglese<br> <br> <br> Minimum 2 persons<br> <span class="prezzo-menu">56 euros</span><br> per person<br>