Land Main courses

pan-fried quail breast with mandarin sauce and ratte potatoes,fried legs with a tamarind and miso compote.

Braised veal shank slice with sumac sauce, carrots in foil with marrow and puffed polenta chips.

Red chicory sliced ​​in the oven with raspberry vinegar and Mirin, served on a chickpea crepe and seasoned with Chioggia radicchio kimichi.