served with olive oil and salt

potato, parmesan and prosciutto chips with ground pepper

fried black rice balls stuffed with shrimps and octopus, flavored mayo, Brazilian red chili and katsuobushi [shaved Skipjack tuna]

seasoned tenderloin tartar served with mustard and parsley mayos over crispy fried bread with sweet paprika

gazpacho, tomato, burrata, pickled zucchini; served with bread

eggplant smoked in charcoal-fired oven, multicolored radish, baby arugula, cheese curd, muhammara and dukkah; served with bread

mussels sautéed with tomato, garlic and sweet paprika oil and finished with onion and chives and lemon juice; accompanies bread

squid sautéed with green beans and garlic in olive oil and finished with white wine; accompanies bread

fried filo pastry straw, white fish tartare with thyme oil, mustard and dill mayonnaise

organic tigerella tomatoes, cucumber, red onion, black olive paste, cheese curd, dukkah, fresh herbs, pecan, wild arugula, crispy bread

thinly sliced multicolored beet, seasoned cheese curd, wild arugula, pomegranate vinaigrette, pecan, pomegranate seeds, fried bread

white pasta stuffed with beet, goat cheese, parmesan and dill served with cheese fonduta, beet reduction, mizuna [Japanese mustard] and pumpkin seeds

spinach pasta stuffed with mozzarella and purple basil served with sugo di pomodoro sauce and sautéed tomatoes

homemade pasta served with Italian basil pesto, burrata, parmesan, purple basil and shaved almonds

toasted semolina gnocchi served with mushrooms, vegetables and funghi cream

green pasta lasagna with bolognese and béchamel sauces, gratin with parmesan

fried eggplant slices, sugo sauce, fresh ricotta, buffalo mozzarella and parmesan

grilled ancho, risoni cooked in meat broth and finished with parmesan, shiitake, shimeji and grilled chinese chard

with juice sauce, pesto sauce, mozzarella and parmesan with tagliolini or ravioli Fattoria or wild potato

with juice and parmesan sauce with tagliolini or ravioli Fattoria or wild potato

grilled octopus, fideuà cooked in octopus broth and sautéed with shrimp, harissa, garlic and squid ink aioli

with a side of potatoes and sweet paprika, grilled Roman lettuce and chili mayo

with socarrat couscous, cheese curd and almonds

rice, vegetable broth roasted with yeast and dehydrated tomato, asparagus, peas and herbs

with parsley mayo, aioli and herbs

with a side of mashed chick peas, roasted vegetables and pistachio dukkah

mussels, mussel cream, smoked pepper butter and focaccia

homemade tomato sauce, yellow mozzarella, roasted cured sausage, “biquinho” mild chili sage and oregano

homemade tomato sauce, roasted cured sausage, onion, black olives and oregano

homemade tomato sauce, mozzarella, purple basil and oregano

homemade tomato sauce, mozzarella, roasted tomato, pesto sauce, purple basil and oregano

homemade tomato sauce, prosciutto, mozzarella, wild arugula, seasoned ricotta, parmesan and oregano

homemade tomato sauce, yellow mozzarella, ham, red onion, black olives, ground pepper, chives, oregano, oeuf parfait and parsley

white mushrooms, yellow mozzarella, wild arugula, pesto and chives

homemade tomato sauce, escarole, wild arugula, eggplant baba ganoush, grilled pearl onions, olive paste, oregano and chives

yellow mozzarella, buffalo ricotta, gorgonzola, taleggio and oregano

homemade tomato sauce, roasted tomato, anchovies, garlic confit and oregano

dark chocolate pie (made without flour) served warm with pistachio ice cream and berries

brown sugar flan, hazelnut crumble with walnuts and creamy yogurt

panna cotta with vanilla pod, apricot jam, lemon, rosemary, blueberry and pistachio

papaya, tahini, honey and pumpkin seed