Fresh, colorful, and nutritious dishes that combine Japanese, Mediterranean, and plant-based cuisine: salmon with shiso, whole-grain uramaki with quinoa and cashew mayo, tuna tataki with vegetable cream, and a natural cheesecake without refined sugars.

A rich, smoked, and deeply Mediterranean menu: roast chicken with smoked potato cream, carasau bread with flavored butter, sliced beef marinated in myrtle, roast Sardinian suckling pig, and a summer dessert of grilled peaches. The soul of Sardinia cooked over the flame.

A simple and refined Japanese journey: fresh salmon tartare, classic tuna, salmon, and shrimp nigiri, a spicy uramaki, and a sweet finish with artisanal mochi. Cleanliness of flavors, technique, and Japanese authenticity.

There is a Sardinia that smells of myrtle and mastic, that lives in the silence of the countryside and in the slow rhythm of fire. "Radici" is a return to the roots: a meat journey that celebrates the bond with the land, memory, and ancestral cuisine. Each dish comes from a memory, from a farmer's hand, from an ingredient that tells the story of who we are.

A journey through the flavors of Sardinia with a rich and varied appetizer, followed by a first course of your choice between refined ravioli and seafood gnocchi. The second course features roasted sea bass flavored with myrtle, while dessert offers traditional and delicious sweets.

You can ask this chef to create a meal around your preferences.