On a “soil” of carob, all our appetizers are planted: Stuffed cherry tomatoes with goat cheese – Beetroot flowers with smoked eel and quail egg – Tomato nigiri with basil fluid gel – Mushroom sashimi with lemongrass olive oil – Lettuce tacos with beef tartare and truffle pecorino – Rainbow Beet Carpaccio – Nori leaf fences.

Presentation is made on wooden boards – tables.