Sorsi & Morsi

Our daily mozzarella spotlight, rotating between fried, melted, burrata, caprese, or Milanese-style. Ask your server for today's preparation.

Our salumi and cheeses are crafted entirely in-house, without additives or shortcuts. A true zero-kilometre tasting board of cured meats and artisan cheeses, richer in honesty and patience than any import.

Smooth, earthy chicken liver pâté layered over toasted crostini, topped with pickled caramelised onions for a balanced bite of richness and acidity.

Raw scallops dressed in a bright green chili-lime aguachile, with coriander and cucumber for a clean, spicy finish.

A refined dish for the connoisseur: spaghetti in a delicate lobster bisque, crafted without cream or brandy, where the sweetness and depth come solely from the shellfish itself. Served with half of a 500g lobster, an elegant expression of sea flavour in its purest form.

Thick-cut tuna filet, seared rare with a smoky burnt crust, finished with a delicate garlic sauce, a bold Mediterranean expression of land and sea.

Hand-cut beef fillet tartare, paired with roasted bone marrow served warm in the bone. Diners balance the lean elegance of raw fillet with the buttery richness of marrow, a dialogue of textures at the table.

The Sicilian classic, prepared before your eyes: homemade ricotta blended with chocolate chips, piped into a crisp shell, topped with candied orange peel, a cherry, and a veil of icing sugar.

A rolling selection of house-made Italian desserts, from traditional tiramisù and seasonal torta to rich cream cakes, gelati, and the chef’s latest creations. Choose by sight, not by list.

Neapolitan baba cut and filled tableside with our diplomatica cream, soaked with aged rum, then flambéed before serving. A fiery tribute to Italian dolce tradition.