Pumpkin flan served with caramelized red onions, pumpkin sauce, cashew cheese, cavolo nero and cassava and pumpkin seeds crumble.

Fried aubergine baked in fresh tomato sauce and served with basil pesto and cherry tomato confit.

Stir fried cauliflower served with with fresh black truffle, hazelnut sauce and straw potatos.

Creamy baked celeriac, topped with pine nuts, sage and celeriac chips. Served with focaccia and truffle butter.

Selection of plant-based cheeses served with kimchi, jam, fresh fruits, walnuts and focaccia.

Risotto with artichoke sauce, roasted tempeh, Jerusalem artichoke chips and fried artichoke.

Gnocchi of potato in saffron and sea lattuce sauce, salicornia, shitake, palm heart, cherry tomato and macadamia & miso parmesan.

Chestnuts and mushrooms pate' wrapped with leek, chickpea crepes and puff pastry served with red wine sauce, cavolo nero, baby roasted potato and stuffed mushroom.

Traditional Brazilian dish made with black bean stew, marinated tofu, roasted jackfruit and oyster mushroom. Served with farofa and cavolo nero, and tomato vinaigrette.