Menu Acqua

Welcome to Norcia

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TROUT
Salmon trout tartare from the Nera river | Beetroot chutney | Smoked butter

EEL
Glazed with lentil miso | Fermented cabbage | Citrus sauce

CARP
Riserva San Massimo risotto | Parsnip | Trasimeno carp "porchetta-style"

PIKE
Pike | Black truffle Uncinatum | Leek and Colfiorito potato sauce

~ Passage ~

MILLEFEUILLE
Millefeuille | Catalan cream with roasted spelt | Citrus sauce | Green apple sorbet

~ Final Cuddles ~

5 courses | One hundred and fourteen Euros


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