This is a proposal for those who follow a gluten-free and lactose-free diet and do not want to give up good food. The menu includes: breaded salmon skewer with toasted sesame and saffron cream; tuna tartare marinated with herbs and grated egg yolk; egg spaghetti with clams and arselle, bottarga and lime; salmon trout with pistachio breading and balsamic vinegar reduction; baked cheesecake with strawberry sauce and mint meringue powder.

The menu includes: smoked eggplant amuse-bouche with thyme on beetroot crostino; low-temperature cooked pork fillet carpaccio with citrus fruits, marsala sauce and crispy Certaldo onion; egg linguine with cauliflower velouté, confit cherry tomatoes and veal ragù; larded adult veal medallion with brown base sauce and new potato mousse; millefeuille crust with red wine and blueberry sauce, white chocolate cream and currant powder.