Andalusian vegetable gazpacho, served with grilled watermelon, herbs, and a Vallemaggia bread chip.

Finely sliced veal with tuna sauce, fried capers, and herbs

Spaghetti with garlic, oil and chili, with king prawns, cherry tomatoes and lemon

Cold roast beef, with tarragon mustard sauce, marinated chanterelles, radishes, sweet-and-sour zucchini, and French fries

Chicken breast saltimbocca with Marsala sauce and saffron risotto

Pan-seared swordfish steak, vegetable caponata with capers and anchovies, served with chickpea hummus