When: Wednesday March 18th - 20.30
Chef: Stefano Ratti SR Cooking Lab
Stefano's cuisine blends classic Italian traditions with a modern, refined approach. Focused on high-quality ingredients, seasonality, and simplicity, his cooking honors authenticity while embracing contemporary creativity. Known for both technical skill and thoughtful execution, Chef Ratti creates memorable dining experiences rooted in Italian culinary heritage.
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Crocchetta di carciofi e patate al pepe
Artichoke and potato croquette with black pepper
Insalata di radici con cipolla pickled, sgombro marinato, salsa ponzu
Root vegetable salad with pickled onion, marinated mackerel, and ponzu sauce
Risotto allo zafferano cotto nel brodo di manzo, ricci di mare al limone
Saffron risotto cooked in beef broth, with lemon sea urchin
Rombo gratinato alle erbe, salsa all’acqua pazza, millefoglie di patate alle olive taggiasche
Herb-crusted turbot with acqua pazza sauce, and layered potatoes with Taggiasca olives
Torta meringata, basilico, anice stellato e frutto della passione
Meringue cake with basil, star anise, and passion fruit
Pane, acqua, caffè e liquori dopo cena inclusi 58 euro cad.
Bread, water, wine, coffee and after dinner liquors included 58 euro p.p.
