unique recipe. White pulp of Blue Crab Superior, seasoned according to the original recipe from Maryland and then made into "generous" crab flans. Served with homemade mayonnaise and confit datterini tomatoes

Ancient recipe from Northern Denmark ... Greenland shrimp salad, steamed directly on fishing vessels, peeled and immediately frozen at very low temperature. They are served with Belgian radicchio, datterini tomatoes and yoghurt cream and fresh mayonnaise

Large courgette flowers, stuffed with a buffalo ricotta cream, a few drops of orange and shelled prawn. Wrapped in Greek Kataifi dough - filiform - to form skeins. Then cooked at very high temperatures.

Small tender squid, thinly sliced and fried at very high temperature for a few moments ... A delight!

Four croutons of toasted bread with Venetian-style cream of Atlantic cod and raw red prawns, marinated with orange juice

Cold minced lean meat with the addition of spice seasonings, fresh herbs and egg yolk. The flavor of the meat is accompanied by the light and delicate flavors of the Chef's condiments

Excellent burrata cheese accompanied by datterini Pachino tomatoes and balsamic vinegar

Very thin slices of Hungarian Mangalica ham, very tender and melting on the palate, combined with tastings of French and Irish cheeses

Irish goose breast ham, lightly smoked with beech wood and Cashel cheese from County Tipperary. Blue cheese from cow's milk, tasty but not strong

Cinta Senese raw ham - Parma ham 18 months - San Daniele ham 24 months

Dry egg noodles seasoned with mallard and guinea-fowl ragù, marinated 32 hours in Gewurztraminer white wine and cooked at low temperature for 8 hours. The 60 months aged Grana Lodigiano add the missing flavour

Linguine with tomato sauce with the subsequent addition of fried aubergines, salted ricotta and basil. According to a popular source, the name of the recipe was given by the playwright Nino Martoglio from Catania who in front of this dish would have exclaimed "It's a Norma!", to indicate its supreme goodness, comparing it to the famous opera by Vincenzo Bellini

Linguine of selected pasta with Short-necked clam and fresh parsley

A research of over 5 years has brought to the creation of the "Magical Flavor" which, with the fragrance of small scampi and the mixture of suitable ingredients, makes it possible to prepare this dish with light tones and an unmistakable coral color. The red prawns of Mazara del Vallo complete the flavor

Tagliatelle made with dry pasta, with steamed Atlantic octopus ragout and sautéed in a pan with datterino tomatoes, pine nuts and wild fennel.

Trofie of water and flour with the scent of the sea: Meaty mussels, clams, Atlantic razor clams, Canestrelli di Chioggia, red prawns from Mazara del Vallo, Irish prawns, paranza squids, tiger prawns, datterino tomatoes ... The Sea !

Thin and delicate tagliolini made with fresh pasta topped with artichoke hearts sautéed in white wine and baby squid ... They melt in your mouth!

Bucatini with sardines according to an ancient Palermo recipe from 1891, which also includes Corinthian raisins, wild fennel and much more!

Tagliolini of fresh pasta dressed in white with diced Italian sturgeon fillet, blended with Champagne.

Fillet of Irish Angus enhanced in the flavor of melted Roquefort cream cheese

Fillet of Irish Angus accompanied by walnuts and a reduction of orange juice with honey and balsamic vinegar of Modena

Fillet of Irish Angus with Patanegra lard accompanied by sweet pepper compote and drops of balsamic vinegar

Grilled Irish Angus Tenderloin

Scottish Black Angus Cube Roll - Irish Black Angus Cote de bouef - Australian Angus Sirloin - Irish Angus Fillet - American Black Angus Ribeye - Australian Black Angus Cube Roll - New Zealand Lamb Ribs - and many more... (Price by weight displayed in the meat showcase)

Mediterranean sea bass, filleted and boned. Marinated with olive oil, orange, ancient Marsala, Tabasco, fresh chives and then grilled. It is accompanied with fresh mayonnaise

Tiger prawns, open and grilled, enhanced by orange juice and olive oil.

King-Crab legs and claws caught in the depths of the cold northern seas - Bering Strait, Alaska, Norway - steamed and frozen immediately on board the fishing vessels, at temperatures of about -36 degrees, to better preserve the natural tenderness and sweetness of their meat. The recipe and the simple preparation give way to the flavor ... unique and magic!

Tiger prawns sautéed in a pan with fine herbs and Marsala gran Riserva, aged at least 7 years, with a strong flavor and suitable to accompany the delicate taste of crustacean meats

Ancient Spanish recipe with Atlantic Octopus tentacles, steamed for a couple of hours and then promptly passed to the lava stone grill. Olive oil, salt and a grind of crushed red pepper

Oriental chard leaves enhanced in a pan with a drizzle of virgin olive oil and a touch of garlic cream

Fresh chicory steamed and sautéed with garlic paste and hot pepper

Simple and very tender dish accompanied by a real juice of virgin olives

Fresh spinach steamed and finely chopped, mixed with a cream of milk cream and Parmesan cheese. To try..!

Mango fruit salad ripened on the plant and arrived to us by air, to the freshness and flavor intact. A drop of Gin to enhance the scent

Baba 'sweets cooked in pots and enriched with chantilly cream and black cherry in syrup