A plant-based culinary journey with an appetiser consisting of a pappa al pomodoro, stracciatella and basil oil, a delicate first course of cappelletti with aubergines, tomato and salted ricotta, and a main course of a low-temperature cooked egg on a creamy Jerusalem artichoke and asparagus base. Concluding with a creamy dessert made with ricotta, almond yoghurt and cherries

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

A four-course fusion menu that includes an appetiser of mackerel sashimi, citrus ponzu sauce and spring onion, and a first course of bottini stuffed with burrata on a prawn and ginger bisque. The main course is Tataki amberjack with teriyaki sauce and pak choi, concluding with a summer dessert of meringue with vanilla chantilly and fresh strawberries

Enjoy a full Tuscan journey with all-inclusive selections from 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 through the flavours of the sea with an appetiser of raw prawns from Mazara del Vallo, a Carnaroli “watercolour” risotto with shellfish bisque and candied lemon, and seared octopus with a cream of roasted peppers and black garlic. To finish, a fresh dessert with bergamot cream, shortcrust pastry and fresh fruit