Per cominciare

• PALAMITA | Tataki amberjack, aromatic herbs from our garden, condijun, Patanegra
  35
• SEPPIA | Local squids, baby peas from Orto Rampante, mint from our garden, panissa
  30
• POLLO | Sassello free range chicken, black summer truffle, green bagnetto, our giardiniera
  30
• RIPIENI Zucchina fiore, Belendina onion, pepper, marjoram, our baby potatoes
  28

Primi

• LICATA | Stringhettoni Regina dei Sibillini, local anchovies, butter, anchovies in salt, wild fennel from the garden, Pigato, bread crumbs, bergamot from our garden
  28
• CIUPIN | Carnaroli Riserva San Massimo, Cipin genovese, catch of the day
  35
• ASPARAGI | Ravioli filled with Orto Rampante violet asparagus, wild asparagus, violet shrimps from Sanremo, hollandaise sauce
  35
• CARCIOFI | Ravioli filled with Orto Rampante artichokes, artichoke broth, rosemary
  30

Secondi

• CAPPONMAGRO | Sea of the day, dried tuna belly, Orto Rampante vegetables, bagnetto sauce, red turnip
  55
• PESCATO Local catch of the day, lemon from our garden, Prà basil
  45
• CONIGLIO | Piampaludo rabbit, its juices, baby carrots from Orto Rampante, wild thyme
  35
• CAPRETTO | Beigua young goat from Cascina Giacobbe, its shoulder and belly, its juices scented with lemon from our garden, white turnip
  38

Per concludere

• LIMONE | Lemon from our garden, basil
  18
• SCROSCIA | Taggiasco extra virgin olive oil, apricot, dark chocolate, mint and ceder from our garden
  18
• NOCI | Nuts, Calizzano raspberry, rhubarb
  18
• CHEESECAKE | Brigasca sheep ricotta, cherry, amaretto
  18
• FORMAGGIO | Our selection of artisanal Ligurian cheeses, Cugnà
  28

ORGOGLIO LIGURE

Alla ligure squid

A çimma

Brandacujun and panissa

Anchovies and potatoes

U tuccu

Sheep and beans

Fried milk

Lemon

Focaccia and cappuccino

85 | 140 with wine paring from our Sommelier

OSSESSIONE

Beigua soft cheese, savory, Taggiasche olives

Beetroot

Tomato and bread

Trombetta courgette from Orto Rampante, Brigasca sheep ricotta

Minestrone alla genovese

Eggplant parmigiana

Trombette and vervain

Lemon

95 | 150 with wine paring from our Sommelier

1, 2, 3... Nove!

Black cherry and rabbit foie gras

Veal shank salad

Sea urchin, Vessalico garlic

Sassello mushrooms, Vermentino, parsley

Squid vs squid

Local tuna belly, corn taco, Pata negra, violet cabbage,

horseradish

Gnocchi and red mullet

Dried cod biella, trombette courgettes

Buton du preve

Mascarpone, organic 100% Arabica coffee Giovannacci blend, pine nuts and almonds

110 | 180 with wine paring from our Sommelier

Allergies and intolerances
We can usually cater for most health or allergy related dietary requests, however, it would be best for us to have prior notice if possible.
We will do our best to adapt, when possible, our menus and single dishes according to each individual guest's dietary requirements.
We also always have gluten free alternatives, including bread and all in house-made products.