I began with ricci, simply sea urchin, topped with lardo and sea salt. The creamy urchin roe, fragrant with the smell of the sea, a mild iodine aroma, went so well together with the fat of the lardo.
The next dish was a crudo of fluke on a bed of a thin slice of lemon on a disk of cucumber, topped with a bit of thyme and Ligurian olive oil.
The following course was a very rich fusilli pasta with a sauce of tomato and bone marrow, with wine braised octopus. A wonderfully satisfying dish.
Dessert followed, layers of dark chocolate icing, dark chocolate ganache, pistachio cake, with sugar coated pistachios, pistachio ice cream and some yuzu compote.