Refined small plates to open the appetite.
Marinated anchovies with lemon and olive oil.
Fresh shrimp, served crudo-style.
Thin-sliced octopus with olive oil, lemon and parsley.
Crudo selection for two.
Large crudo selection for four.
Chef's daily meatball preparation.
Toasted bread, tomato, garlic and basil.
Fresh mussels in olive oil and white wine.
Pepper crudo with citrus.
Fresh sea bass carpaccio.
Daily preparation by the chef.
Crispy crab croquettes with lemon aioli.