A plant-based culinary journey featuring an appetiser rich in hummus and vegetables, accompanied by caramelised onion gelato; a delicate first course of cappelletti with aubergine, tomato and salted ricotta; the main course of octopus 'al valore' (slow-cooked in a tomato and olive oil sauce) with a tomato and stracciatella reduction; and to finish, a creamy dessert of goat's yoghurt mousse with honey in multiple textures and pollen.

Enjoy a full Tuscan journey with all-inclusive selections from fresh appetizers like Pappa al pomodoro and beef tartare, to hearty first courses with Gnudi, tomato souce, parmensan cream. Savor the main of pork fillet with caramelized onion and mashed potatoes finishing with classic Tiramisù.

A journey into the flavours of the sea with a starter of salmon tartare, a first course of fusillone with shellfish bisque and burrata, a second course of seared bluefin tuna with seasonal salad and mango sauce. Finish with a delicious lemon and meringue tart.

'Traditional Italian cuisine with a modern twist.' Let's start with a brioche roll and foie gras with Vin Santo and sage. Next up, pappardelle with duck, candied orange and cocoa. For the main course, braised beef cheek, mashed potatoes, lime. Concluding with a freshly prepared Profitterol with hazelnut, cream and chocolate