Tasting
Menu

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.

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