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Scrambled eggs with tomati and parsley, served on toasted bread.

Açaí bowl with chai granola, fruit and coconut flakes.

Chocolate porridge with banana, berries, pistachios and flaxseed.

Freshly baked butter croissant.

Fried calamari rings with aioli and lemon.

150 g pink beef fillet medallion with aioli and arugula.

Fried rice ball with mozzarella spinach filling, arugula, parmesan and mushroom cream sauce or bolognese.

Mixed antipasti, available vegetarian or vegan.

Fresh seasonal leaf salads.

Salad of fresh tomatoes and red onions.

Marinated lentils.

Fior di latte with mushrooms, parmesan, truffle cream and fresh truffle.

Tomato sauce with fior di latte, salmon and spinach.

Tomato sauce with fior di latte, red onions, peppers and spicy salami.

Tagliatelle with beef bolognese and parmesan.

Pasta with goat cheese rosemary filling, rosemary butter, tomati, fig and parmesan.

Chocolate mousse with mango, passion fruit, brownie and cherries in a glass.

Fusilloni with white veal bolognese, parmesan, parsley and fried onions.

Mountain cheese ravioli with dill cream sauce, spring onions and smoked salmon.

Potato, herb and beetroot gnocchi with salsiccia, sage butter, parmesan and fried sage.

Pumpkin risotto with stracciatella, amarettini crunch and pumpkin seed pesto.

Pizza with pesto, buffalo mozzarella, tomati, burrata, raw ham and arugula.

Cheesecake cream on a caramel biscuit base with fig compote and balsamic.