ROBERTO BELLITTI
chef
culinary consultant
Nature is extremely important. I like freedom and this is synonymous with nature. The dishes represent what is around me,” Roberto said. “But this is not our theme. We are focusing on healthy food for health’s sake. I think we have forgotten how good vegetables taste. There’s so much fried, sugar coated, dressed heavily food. What I am trying to do it get ingredients that taste as they are supposed to. We are rediscovering fresh ingredients
menu examples
an exquisite menu to taste earth
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starters
back garden
crispy ,marinated ,raw vegetable in a bed of fermented rye bread and raw nuts, pulses and emulsion
beetroot
roasted beetroot with anise star and balsamic dressing ,homemade cottage cheese, sprouts
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main course
catch
lightly smoked and steamed sea bass pave, amaranth crisps ,kale jus and tom kha foam
spring
poached whole spring chicken, trufflle mousse, green garden vegetable and semidried cherry tomatoes
dessert
Thai-land
black sesame seeds sponge, mango textures(paper, lassie, whole, powder) sticky rice , homemade peanuts butter and crumble
egg
lemongrass and kefir lime leaf bavaroise, white chocolate shell, passion fruit, dark chocolate nest and soil
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