This is our way of being at the table.
Recipes that come from far away and others born right here,
tradition that stays and tradition that evolves,
all held together by the same sea.

It’s the dish we choose to tell our story,
meant to be shared —
as happens when food becomes a moment of connection.

Recommended wine: Sessantaquattro

Fried octopus tentacles on a sweet potato purée

Knife-cut tuna tartare on a rich avocado cream,
finished with a light dusting of licorice.

Creamed Salt Cod Clouds on a rich sweet-and-sour red onion jam