Menu designed for guests who want to enjoy vegetarian or vegan dishes with carefully selected ingredients. aperitif - Seasonal vegetable crudités with salt, pepper and extra virgin olive oil antipasto - Crispy aubergine and basil parmigiana first - Artisan pasta with a pea emulsion and Andria burrata second - Cardoncelli mushroom cutlets with leek and potato pie sweet - Dark chocolate and red berry mousse

For an authentic Roman culinary experience without sacrificing elegance, historic dishes brought back to life for a one-of-a-kind tasting. aperitif - Crispy fried baby vegetables in a cacio e pepe sauce antipasto - Anchovy and buffalo mozzarella crostino with mixed leaf salad first - Homemade gnocchi with a sauce made from vegetable trimmings and sausages second - Roman-style veal saltimbocca with roast potatoes sweet - Ricotta and sour cherry tartlet

To enjoy the finest products of the Tyrrhenian Sea, delicacy, balance and authentic flavours are the key features of these dishes, prepared in the style of the Roman coast. aperitif - Fried anchovies and smelts antipasto - Baby squid salad with julienned Roman courgettes, Gaeta olives and mint first - Prawn risotto with asparagus and lemon-infused thyme second - Oven-baked sea bream fillet with straw potatoes and porcini mushrooms sweet - creamy lemon delight

The great classics of Italian cuisine in all their splendour, allowing you to enjoy the country’s finest products as you journey through different Italian regions. aperitif - Beef tartare with marinated egg yolk and diced sweet-and-sour vegetables antipasto -tuning whistle first - Homemade ravioli filled with beef braised in Chianti and porcini mushroom sauce second - Pork tenderloin larded with Norcia black truffle and stewed Treviso radicchio sweet -tiramisù

aperitifs - Bluefin tuna tartare with olives, capers and cherry tomatoes - Sea bass mousse with caviar and baby leaf salad antipasto - Smoked swordfish carpaccio with baby spinach and pistachio pesto - Cuttlefish salad with bottarga and asparagus tips first courses - Sardinian fregola pasta with crab and courgette flowers - Clam risotto with Norcia black truffle seconds - Roasted octopus with rosemary potato purée - Sole turnovers with porcini mushrooms sweet - Sicilian cannolo with a twist