Estro

Freshly made tagliatelle pasta, tossed in a rich ragu of braised oxtail and Sangiovese wine, finished with Parmesan Vacche Rosse.

Perfectly seared Hokkaido scallops, served with a vibrant pea puree, crispy pancetta, and a lemon-butter sauce.

An innovative take on the classic Italian dessert, featuring espresso-soaked ladyfingers, mascarpone cream, and cocoa textures.

Delicate slices of amberjack, dressed with a citrus vinaigrette, kohlrabi, and a hint of ginger. A refreshing start to your meal.

Slow-cooked suckling pig belly, rolled and roasted to crispy perfection, accompanied by apple mostarda and a natural jus.

Creamy Acquerello rice risotto, infused with wild mushrooms and black truffle, finished with aged Pecorino cheese.