Red tuna tartare with guacamole and ponzu sauce.

Hand-cut beef tartare with toasted hazelnuts, marinated egg yolk and giardiniera.

Selection of local cured meats and cheeses, served with preserves and jams.

Steamed octopus tentacle, shallot potato pavé, roasted red pepper cream and crispy vegetables.

Thin artisanal squid ink tagliolino with scorpionfish, datterino tomatoes, basil oil and shaved bottarga from Portixeddu.

Homemade potato gnocchi with mussels, saffron and glasswort.

Pacchero pasta with lamb ragù and pecorino cream drops.

Fried calamari, sea anemones, breaded fish fillet with carasau bread and shrimp.

Catch of the day fillet in a shellfish and crustaceans stew.

Seared tuna fillet with wasabi mayonnaise, pak-choi and teriyaki sauce.

Lamb chop and T-bone with demi-glace, served with fried artichokes.

Truffle and parmesan fries.