Research in the presentation of dishes is never-ending. This is demonstrated by this dish with its unique shell shape and delicate aquamarine colors.
THE SEA ON THE PLATE
That's the first thing that comes to mind: a beautiful plate of fish in this form that sparks the imagination into a thousand possibilities on how to exploit it.Mixed carpaccios of the freshest fillets; trio of tartare; knife-edged sashimi; shellfish that follow the line of the plate; mollusks that hatch in front of guests who are intrigued and attracted by the sophistication of the dish.
Designed not only for restaurants AL mare but that DI mare, bringing fish even where there is no fish, and the atmosphere one savors is nostalgic.
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