Whole sea bream over embersGF
34 €Salt, lemon leaf, olive oil from the hills. Cooked slowly until the skin blisters.
Menu
Short by design. The fire decides what is ready; the season decides the rest.
From the fire
Lamb shoulder, smoked chiliGF
32 €Twelve hours on the low fire, then a minute on the high one. Lemon, oregano, its own juices.
Charred leeks, romescoVGF
16 €Blackened outside, sweet inside. Toasted almonds, roasted pepper sauce.
Ember-roasted pumpkin, brown butter, sageVGF
18 €Buried in the coals for an hour. Served with its skin and a spoon.
Dry-aged rib for twoGF
78 €Forty days of age, one fire. Sliced at the table with flaked salt.
To begin
Flatbread from the oven, burrata, grilled peachV
15 €Sourdough, blistered. Basil, black pepper, a little honey.
Smoked beetroot, whipped ricottaVGF
13 €Cooked in the ashes, dressed warm. Hazelnuts, chives.
Grilled octopus, potato, oliveGF
19 €Tender first, charred second. Crushed potatoes, taggiasca olives, parsley oil.
Bread and fire-roasted tomatoVG
7 €Our loaf, a whole tomato from the embers, oil and salt.
To finish
Burnt cream, bay leafVGF
10 €Set overnight, torched to order.
Chocolate and smoked salt tartV
11 €Dark, dense, barely sweet. Cream from the farm.
Fire-roasted figs, honey, yogurtVGF
10 €When the season allows. Thyme from the roof.
To drink
House red, natural, by the glassVG
8 €From a small producer forty minutes away. It changes with the year.
Amaro of the houseVG
7 €Gentian, orange peel, smoke. On ice.
Fermented lemonadeVG
6 €Lightly sparkling, not sweet.
Water, still or sparklingVG
3 €Filtered here, in glass.