Gala Meal during the Gourmet Week:

Smoked Swordfish with Passion Fruit Dressing
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Basil Foam Soup with Tomato Chips
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Taleggiotriangoli with Arugula Sauce
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Scallops on a Bed of Artichoke Hearts with Truffle Potato Puree and Shrimp Sauce
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Rosy Veal Filet in a Mantle of Pata Negra, accompanied by a portion of vegetables
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Millefoglie with Coconut Pastries and Mousse of Batida de Coco with Fruits in a Sugar Cup with Mango Puree

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Our Wine Recommendation:
Sauvignon "Voglar" - Dipoli
With complex aromas of tropical fruits, balanced acid, rich structure, and very elegant


Istante "Schweitzer" - Franz Haas
Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
A bouquet with roasted scents, coffee and dried blackberries, complex tannins, long-lasting