mori

Spider crab meat prepared with a citrus vinaigrette and olive oil. A fresh and delicate seafood dish, served with crisp salad. To be enjoyed as a light and fragrant starter.

Thin slices of roast veal served cold with a creamy tuna and caper sauce. A variation of the classic Vitello Tonnato with crunchy marinated vegetables. Flavorful and melts in your mouth.

High-quality Italian cured ham, traditionally aged. Served simply to appreciate the richness of its salty and umami flavor. Accompanied by mustard fruits for a sweet and spicy contrast.

Raw sea bass carpaccio marinated in citrus, garnished with artichokes and bottarga. A fresh starter with pronounced marine flavors and a tender texture. Ideal for raw fish lovers.

Creamy Puglia burrata accompanied by cherry tomatoes and arugula. A classic combination of creamy cheese and fresh vegetables. To be enjoyed simply with a drizzle of olive oil.

Organic poached egg served with Prosecco sauce, fried artichoke, and caviar. A rich dish combining the creaminess of the egg with the salty taste of caviar. A sophisticated and gourmet starter.

Linguine with clams prepared with white wine and bottarga. Classic seafood pasta with an intense saline flavor. To be eaten by twirling the pasta, accompanied by the shells.

Egg tagliatelle with large langoustines and a lightly spicy tomato sauce. A rich and flavorful pasta dish highlighting the crustaceans. The sauce delicately enhances the sweetness of the langoustines.

Creamy saffron risotto garnished with porcini mushrooms and Taleggio cheese. A smooth rice dish with earthy flavors and melted cheese. Comforting and rich in taste.

Vegetarian lasagna with autumn vegetables, porcini mushrooms, and Italian cheeses. Layers of fresh pasta alternated with a melting filling. Served with a light beetroot sauce.

Ravioli stuffed with white meat served with an artichoke cream. Small traditional Piedmontese stuffed pasta, coated in a rich parmesan sauce. Flavorful and delicate.

Assortment of fried fish and seafood, including langoustines, calamari, and sardines. A light and crispy fry, served with tartar sauce. Perfect for sharing or as a generous main course.

Pan-seared sea bass fillet served with seasonal vegetables and citrus zest. A tender white fish, simply cooked to preserve its flavors. Light and aromatic.

Braised veal shank served with a lemony gremolata and fried polenta. The meat is tender and falls off the bone, accompanied by crispy corn sticks. A rich and traditional braised dish.

Assortment of artisanal ice creams and sorbets in various flavors such as chocolate, hazelnut, or pistachio. Served with sweet toppings like candied fruits or nuts. A refreshing and customizable dessert.

Classic Italian dessert based on mascarpone, coffee-soaked biscuits, and cocoa. Prepared à la minute for optimal freshness. Creamy, sweet, and coffee-scented.

Hollowed-out fruits filled with their own frosted sorbet. An elegant presentation for a natural and fruity frozen dessert. Light and refreshing after a meal.

Cup of fresh strawberries served with vanilla ice cream and aged balsamic vinegar. The balsamic adds a sweet and sour note that enhances the strawberries' flavor. A sophisticated and balanced dessert.