Beef tartare, burrata, tomato confit, fried egg yolk & rosemary sauce (allergens: gluten, milk, egg)

Scallop tartare marinated in lime, coral, currants & parsley (allergens: molluscs, milk, gluten, nuts)

Goat cheese mousse, fig jelly, basil powder, bread, crunchy pecans & Barba citrus salt (allergens: milk, gluten, nuts)

Ravioli filled with rabbit ragout, ricotta and leek, purple carrots, toasted pine nuts & chive powder (allergens: gluten, milk, nuts)

Linguine pasta “alla busara”, scampi bisque, tomato confit & crusty bread (allergens: crustaceans, gluten, egg)

Cous cous, cucumber, sweet and sour radish & fresh pepper cream (allergens: gluten)

Chianina beef fillet d.o.p., paprika beurre blanc, toasted almonds, soft potatoes & Barba bbq salt (allergens: milk, gluten, nuts)

Tuna tataki marinated in raspberry and rosemary in seed crust & vegetable ratatouille (allergens: fish, gluten, milk, egg, nuts)

Breaded courgette filled with pepper mousse, crumble of olives, walnuts & cheese sauce in white wine (allergens: gluten, milk)

Reinterpretation of the classic Sacher cake in a modern key (allergens: milk, gluten, eggs, traces of nuts)

Lemon sorbet (allergens: /)

Semifreddo with white chocolate and raspberry sauce (allergens: egg, gluten, milk, nuts)