Fresh, colourful and nutritious dishes that combine Japanese, Mediterranean and plant-based cuisine: salmon with shiso, wholemeal uramaki with quinoa and cashew mayo, tuna tataki with vegetable cream and a natural cheesecake without refined sugars.

A rich, smoky and deeply Mediterranean menu: roast chicken with smoked potato cream, carasau bread with flavoured butter, sliced beef marinated in myrtle, roast Sardinian suckling pig and a summer dessert of grilled peaches. The soul of Sardinia cooked over the flame.

A simple and refined Japanese journey: fresh salmon tartare, classic tuna, salmon and prawn nigiri, a spicy uramaki and a sweet finish with handmade mochi. Clean flavours, technique and Japanese authenticity.

There is a Sardinia that smells of myrtle and mastic, that lives in the silence of the countryside and in the slow rhythm of the fire. “Radici” is a return to the roots: a meat journey that celebrates the bond with the land, memory and ancestral cuisine. Each dish is born from a memory, from a farmer's hand, from an ingredient that tells the story of who we are.

A journey through the flavours of Sardinia with a rich and varied starter, followed by a first course of your choice between refined ravioli and seafood gnocchi. The second course features roast sea bass flavoured with myrtle, while for dessert there are traditional and delicious sweet treats.

You can ask this chef to create a meal around your preferences.