Starters

Raw ham “Nebrodok” with fried dumplings and piquillo pepper cream

Roasted octopus tentacle with pumpkin cream, turnip tops and herring caviar 

Confit artichoke with poached egg and mullet bottarga 

Selection of “Genussbunker” cheeses with fig jam and brioche bread

First Courses

Castelluccio di Norcia lentil soup, crispy savory focaccia and black cabbage julienne 

Spaghettone “Benedetto Cavalieri” with cauliflower cream, pine nuts, raisins and smoked anchovies

Meat sweets with South Tyrolean mushroom ragù, pumpkin cubes and sage 

Second Courses

Fioraio’s Mixed fried seafood

Fioraio’s Swordfish rolls

Steamed Alaskan Cod, Soft Potatoes with Chives, Sour Cream and Salicornia

Chicken Supreme with Black Truffle, Spinach with Parmesan and Glazed Carrots

Beef diaphragm, sautéed radicchio and sweet potatoes 

Desserts

Mandarin Crème Brulée

Fioraio’s monte bianco

Linzer Torte with red fruits with diplomatic cream and hazelnut ice cream

Cinnamon Apple Fritters with English Cream

Ice cream with coffee ( Affogato al Caffè )