Sinfonia in Aqua
Dry Aged Tasting

An unprecedented exaltation of the raw material, conferred by a maturation process that requires meticulous control of environmental conditions such as temperature, humidity, and ventilation. The result is an extraordinary intensification of taste, with aromatic notes never savored before and a consistency that thrills the palate. We invite you to immerse yourself in the celebration of the sea at Aqua: a symphony of flavors, orchestrated by our brigade, led by Chef Nazari Shainoga.

Greetings from the kitchen
Tuna bacon, mixed greens, and Cantabrian anchovy and monkfish sandwiches
Dry-aged amberjack tartare, umami broth, and Wakame seaweed tuile
Dry-aged mantecato tortello, potato cream, and lemongrass
Dry-aged croaker, white polenta, and fond
Popsicle (pre-dessert)
Peach, yogurt, and Maso Bottes honey

Complete tasting menu 85 euro per person

Armonia in Aqua
Meat Tasting

The Aqua kitchen brigade, led by Chef Nazari Shainoga, presents a menu that combines innovation and attention to detail. Each dish is designed to offer a sensory experience, blending rich flavours and balanced textures. The Chef's creativity and his team's commitment are reflected in each course, ensuring an enjoyable and memorable gastronomic journey for guests.

Greetings from the kitchen
Carpaccio of cured meat, Parmigiano, and sweet-and-sour cabbage
Rabbit terrine with roasted pepper cream, polenta chips, and Shiitake mushrooms
Parmesan raviolo with red beet sauce and traditional Modena balsamic vinegar
Duck breast with horseradish apple cream, celeriac, and duck jus
Popsicle (pre-dessert)
Caramel doughnut with dried fruit crumble and passionfruit ice cream

Complete tasting menu 85 euro per person

Delizie in Aqua
Vegetarian Tasting

The Aqua kitchen brigade, under the leadership of Chef Nazari Shainoga, presents a vegetarian menu that celebrates the freshness of local produce. Each dish, from the aromatic bulgur to the rich mountain egg with wholemeal polenta, is designed to enhance authentic flavours. The skilful use of ingredients such as buffalo mozzarella and fried aubergines reflects the Chef's creativity and attention to detail, offering guests a perfect harmony of tastes and textures.

Greetings from the kitchen
Lemon vegetable scented bulgur, caper leaves, lemon gel, and thyme pineapple
Eggplant parmigiana with Parmigiano shavings, buffalo mozzarella Dop, tomato sauce, semi-dried tomato, and basil pesto
Half-sleeve pasta with tomato coulis, fried eggplant, and salted sheep's milk ricotta
Mountain egg, whole-grain corn polenta from Molino Pellegrini, alpine cheese fondue
Popsicle (pre-dessert)
Pink grapefruit fruit soup with mango sorbet

Complete tasting menu 70 euro per person

The tasting is recommended for all diners.