Wisteria

Amuse bouse

Caviar course

Local beets (from Sant'Erasmo) and Sea Buckthorn

Pink oyster with pomogranite foam and an oyster leaf

Veal nerves and shrimp tartare (it made some of the diners nervous...)

crispies for the nerves

Traditional Italian flavors

Liquid ravioli Milanese style

Gobies, murex and spider-crab risotto

Ricotta cheese gnudi, tuber consume and truffle

Red mullet toast, coconut and 'nduja

Capon, hazelnut and calamansi

Bone marrow cream

Zabaglione and bussolá (which tasted like fuggasa)