When: Wednesday November 11th - 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.
MENU
Pasta brisée al cacao con caprino, zucca e semi tostati
Cocoa shortcrust pastry with creamy goat’s cheese, pumpkin and toasted seeds.
Taco di lingua salmistrata arrosto, aspretto ai frutti rossi e insalatina di topinambur
Roasted salt-cured tongue taco with a tangy red berry dressing and Jerusalem artichoke slaw.
Risotto ai funghi porcini con spuma affumicata al prezzemolo
Porcini mushroom risotto topped with a delicate smoked parsley foam.
Petto d’anatra arrosto e affumicato al caramello, con mele, arancia, tuberi al burro e salsa bordolese
Caramel-smoked roast duck breast with apple, orange, butter-glazed root vegetables and a rich red wine Bordelaise sauce.
Tartufo al cioccolato fondente e funghi porcini, con salsa al whisky e miele
Dark chocolate and porcini truffle, served with a whisky and honey sauce.
Pane, acqua, caffè e liquori dopo cena inclusi 58 euro cad.
Bread, water, wine, coffee and after dinner liquors included 58 euro p.p.
Per questa cena, considerata la natura del menù proposto, non è possibile apportare modifiche alle portate previste per diete vegetariane o vegane. Grazie per la comprensione.
Due to the nature of the menu prepared for this dinner, we are unable to accommodate changes to the selected courses for vegetarian or vegan customers. Thank you for your understanding.
