CÉ LA VI

House-made tagliatelle topped with creamy burrata and aromatic black truffle, celebrated for its rich and indulgent flavors.

Perfectly roasted scallops accompanied by cauliflower mousseline, beef 'nduja beurre blanc, and kochukaru oil, offering a harmonious blend of textures and tastes.

A decadent dessert featuring a smooth chocolate filling layered with gooey salted caramel, encased in a perfectly proportioned tart shell, and served with vanilla ice cream.

A creative risotto made with sushi rice, infused with black truffle, and complemented by butternut squash, beech mushrooms, and a parmesan foam, praised for its unique flavor profile.