Andalusian vegetable gazpacho with bread croutons

Parma ham with melon

Beetroot-marinated salmon with cucumber salad with dill and Greek yogurt mousse

Grilled Vallemaggia bread with tomatoes, buffalo mozzarella, Parmesan, and basil

Thinly sliced veal with tuna sauce

Lemon risotto with grilled wild-caught king prawns and Szechuan pepper

Sautéed mussels with white wine and tomato concassé, served with garlic bruschetta

Pan-fried whitefish fillets with lemon thyme oil, seasonal vegetables, and roasted potatoes

Tagliata of beef entrecote with arugula, Parmesan shavings, and balsamic, served with French fries