An auteur experience in 8 acts that celebrates the culinary legacy of the Mare Nostrum through high technique. In this journey we will serve the excellence of Pecorino Romano PDO, Saffron from L'Aquila and the prized Cinta Senese fillet. From creative entrées to creamy first courses, each dish is a rediscovery of tradition through a cosmopolitan language. The finale is entrusted to a vanilla millefeuille, all cooked with the love and dedication that distinguish Chef Alvarez

An 8-course sensory journey dedicated to ancestral flavors and elite meats. The absolute protagonist is the Wagyu A5 or the Dry Aged Scottona, enhanced by the intoxicating scent of the precious Black Truffle. From complex appetizers to handmade ravioli del plin, each step is an explosion of character orchestrated with the skills of an instructor Chef. The journey culminates with small pastries, an intense and refined experience, designed for those who want absolute excellence at home

The elegance of the sea brought to the table in 8 refined courses where purity is the protagonist. We will serve an exclusive selection of Gillardeau Oysters, Mediterranean Lobster and Royal Mazara Scampi, processed with cutting-edge international techniques. From seafood preparations embellished with citrus pearls to slices of noble fish, each dish enchants with freshness and sophistication. We will conclude with an architectural dessert creation, curated with the starry vision.

Welcome to the universe of inspiration: 8 courses created by the Chef based on the best raw ingredients available. We will use legendary ingredients such as Beluga Caviar, 24k Edible Gold and Truffle, enhanced by my two instructor diplomas. Each course challenges the senses, combining design and flavor in a private artistic performance. The grand finale elite molecular pastry that transforms dinner into an event of international caliber, cooked with extreme refinement

8-course feast. We will serve the definitive encounter between the imperial Gambero Rosso and the Japanese Wagyu, enhanced by reductions to Champagne and pure in pistils. It is an unprecedented "Surf & Turf" banquet, where the kitchen becomes a private performance of the highest level. The evening ends with a monumental dessert and a selection of small gala pastries. An imperial experience dedicated to unrepeatable events, cared for in every detail with dedication and absolute professionalism