Antico Arco

A fresh dish based on raw snapper marinated in citrus juice, which lightly cooks the meat. Served with a crudité of crunchy raw vegetables. The flavor is delicate with fresh, tangy notes.

High-quality Scottish salmon paired with a fresh Greek sauce based on yogurt and cucumber (tzatziki). The dish is completed with crunchy crumbs reminiscent of tomato pappa. A mix of Nordic and Mediterranean flavors.

Raw amberjack, a prized fish with a delicate flavor, flavored with spicy ginger. Accompanied by a creamy Hass avocado salad. A light and refined appetizer.

A reinterpretation of kebab served on a plate ('open') instead of rolled. The meat is spiced and has a slight spicy note. Flavorful and aromatic.

A classic of Roman cuisine with a flavorful cream of Pecorino Romano and black pepper. Served with high-quality spaghetti and fried zucchini flowers for a crunchy note. Intense and savory flavor.

Short pasta dressed with the traditional carbonara sauce based on eggs, pecorino, and guanciale. Enriched by the earthy and precious aroma of black truffle. A rich and very tasty dish.

Creamy risotto slowly cooked with broth, seasoned with sweet scampi. Sour cream adds a fresh, tangy note, while dried herbs provide aroma. Elegant and balanced.

Long pasta with a simple but intense dressing of garlic, oil, and chili pepper. Bottarga (dried fish roe) adds a strong sea flavor (umami), balanced by the freshness of lemon zest.

Fresh pasta stuffed with coda alla vaccinara, a traditional rich and flavorful Roman oxtail stew. The meat is tender and juicy inside the pasta. A robust and traditional dish.

High-quality Piedmontese beef, finely hand-cut and served raw. Accompanied by smoked foie gras, which adds richness, and caper powder for saltiness. Tender and complex in flavor.

Turbot, a white and delicate-fleshed fish, cooked in a casserole. Served with golden potatoes, a pungent touch of mustard, and the fresh aroma of basil. Refined taste and soft texture.

Very tender and lean beef cut. Paired with the sweetness of yellow cherry tomatoes and the creaminess of buffalo mozzarella. Green pepper adds an aromatic and slightly spicy note.

Delicate-flavored sea bass fillet, served with crispy salicornia (sea asparagus). Enriched by an intense seafood broth with sea urchins, mussels, and clams. Very flavorful and marine.

Duck breast cooked to maintain pink and juicy meat. Accompanied by sweet fruit and spring onion, with a sweet and sour oriental honey and soy sauce. A perfect balance between savory and sweet.

A creamy dessert based on Bronte pistachio (namelaka is a very silky cream). Paired with the strong taste of liquorice and the freshness of orange gel. Sweet, aromatic, and velvety.

A dessert that plays on textures with crunchy puffed rice and soft hazelnut mousse. Passion fruit adds tropical acidity and coffee adds a toasted note. Rich and indulgent.

Warm cake with precious Valrhona chocolate that encloses a liquid and creamy heart. Served with a hazelnut cookie or wafer. A classic and enveloping dessert for chocolate lovers.

A dessert or sorbet version of the famous Mojito cocktail. It combines the freshness of lime and mint with the sweetness of brown sugar and the warmth of rum. Refreshing and digestive.