Menu | Materia

MATERIA ITALIAN FINE DINING

Granchio – burro nocciola – carote

(Crab – hazelnut butter – carrots)

Farro – Hamachi – formaggio di capra

(Spelt – hamachi – goat cheese)

Gobetto – barbabietola rossa – acetosella

(Gobetto – red beet – oxalis)

Pane – agnello – tartufo

(Bread – lamb – truffle)

Trota – finocchio – nocciole

(Trout – fennel – hazelnuts)

Hamachi – zucca – ’nduja

(Hamachi – pumpkin – ’nduja)

Barbabietola rossa – anguilla – patate

(Red beet – eel – potatoes)

*extra premium caviar 10 g

Gnocchi alla Sorrentina

Agnello – Rosa di Gorizia – abete rosso

(Lamb – Rosa di Gorizia radicchio – spruce)

Fieno – caviale Imperial Heritage Rood Label – cipolla

(Hay – Imperial Heritage Red Label caviar – onion)

Nocciole – alloro – aceto balsamico di Modena 100 anni

(Hazelnuts – bay leaf – Modena balsamic vinegar 100 years)

Piccola pasticceria

(Mignardises)

127

Wine Pairing or Mixed Pairing

(excluding dessert wine)

Non-Alcoholic Beverage Pairing

(excluding dessert drink)

Wine Pairing

Including extra course and dessert wine

Luxury Wine Pairing

Sommelier’s Selection

130

LUNCH MENU

3-courses
starter, main course, dessert